Red Velvet Cupcakes With Cream Cheese Frosting Recipe by amytoner
Cooking Instructions 1 Makes 12 cakes 2 Preheat oven to 180°c/350°f/gas 4 3 Line a 12 hole cupcake pan with paper cases 4 Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated 5 In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture 6 With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour 7 Stir the vinegar into the baking soda and fold into the mixture 8 Leave to stand for 3 minutes 9 Spoon the pan into the paper cases to 3/4 full 10 Bake for 15 minutes or until a knife comes out clean 11 Cool on a wire rack 12 To make the frosting: beat the butter and cream cheese together until there are no lumps 13 Add the vanilla and gradually add the sugar 14 Either use a piping bag or a spoon to decorate your cakes once cool 1 Makes 12 cakes 1 Makes 12 cakes 2 Preheat oven to 180°c/350°f/gas 4 2 Preheat oven to 180°c/350°f/gas 4 3 Line a 12 hole cupcake pan with paper cases 3 Line a 12 hole cupcake pan with paper cases 4 Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated 4 Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated 5 In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture 5 In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture 6 With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour 6 With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour 7 Stir the vinegar into the baking soda and fold into the mixture 7 Stir the vinegar into the baking soda and fold into the mixture 8 Leave to stand for 3 minutes 8 Leave to stand for 3 minutes 9 Spoon the pan into the paper cases to 3/4 full 9 Spoon the pan into the paper cases to 3/4 full 10 Bake for 15 minutes or until a knife comes out clean 10 Bake for 15 minutes or until a knife comes out clean 11 Cool on a wire rack 11 Cool on a wire rack 12 To make the frosting: beat the butter and cream cheese together until there are no lumps 12 To make the frosting: beat the butter and cream cheese together until there are no lumps 13 Add the vanilla and gradually add the sugar 13 Add the vanilla and gradually add the sugar 14 Either use a piping bag or a spoon to decorate your cakes once cool 14 Either use a piping bag or a spoon to decorate your cakes once cool More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Bacon Wrapped Chicken Breast Dorito Casserole Breakfast In A Cup OMG Chicken Crockpot Buffalo Chicken Pasta Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips Asparagus Casserole Wilton's Cream Cheese Icing Onion skin hard boiled eggs Roasted Chicken with sweet potato and carrot. Spicy 3 cheese Jalopena Poppers cresent jalapeno poppers parma-chicken Easy Peanut Butter Pie white bread Chocolate chip banana cakechips