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Wednesday, September 5, 2012

red velvet cupcakes

If you tuned into Expresso early this week, you may have seen our Sweet Dessert Table together with Khensani from Ntshovelo cakes,and in the first segment of the feature, she shows us how to make the yummiest cupcakes of all: red velvet!

Here is the recipe.

Makes 12
  • 2 ¼ cups Sasko cake flour
  • 1 ¼ cups Selati sugar                                        
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 Tbs red food colouring
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

For the cream cheese frosting
  • 500g cream cheese, softened
  • 250g butter, softened
  • 1 tsp vanilla essence
  • 4 cups sifted Selati icing snow
  1. Preheat oven to 180 degrees.
  2. In a bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
  3. In a large bowl gently beat together the oil buttermilk, eggs, food colouring, vinegar, and vanilla with a mixer.
  4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  5. Divide the batter evenly among the cupcake tins about 2/3 filled.
  6. Bake in oven for about 20 to 22 minutes.
  7. Test the cupcakes with a toothpick to see if ready. Remove from oven and cool completely before frosting.
  8. For the Cream Cheese Frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar.
Tip: To use up any leftover cupcakes, make a delicious red velvet cupcake pudding
  1. Cut the cupcakes up into 1cm blocks and place into a baking dish.
  2. In a bowl, whisk together 1 cup cream cheese frosting, 125ml cream and 3 eggs then pour over the cupcake pieces
  3. Place dish in a Bain Marie then bake in an 180C oven until the egg custard is set.
  4. Serve warm.

    The Inspiration


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