Yesterday I spent a wonderful day with the Cameo Papercrafts Club at Lawnton where I demo’d 3 Darkroom Door cards using the Bright Blossoms stamp sets.
I bought with me my ‘world famous’ (ok, maybe not world famous, but many of you who have been to the weekend classes have tasted them) Red Velvet Cupcakes and I have been asked for the recipe many times.
Credit must be paid to www.taste.com.au where I found the recipe and it is a very easy recipe… pull out your mixing bowl and here goes.
Red Velvet Cupcakes
350g (2 1/3 cups) Plain Flour
2 Tab Cocoa powder
1 tea Bicarbonate of Soda
1 tea Baking Powder
315g (1 1/2 cups) Caster Sugar
250ml (1 cup) Buttermilk
185ml (3/4 cup) Vegetable Oil
3 tea Red Food Colouring
2 tea White Vinegar
250g packet Cream Cheese (at room temperature)
100g butter (at room temperature)
195g (1 1/4 cups) Pure Icing Sugar
1 tea Vanilla Extract
Preheat your oven to 180’C. Line muffin pans with paper cases.
Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Sift in the sugar.
In another bowl, whisk the buttermilk, oil, eggs, food colouring and vinegar until just combined.
In the dry ingredients bowl, make a well in the centre and add the buttermilk mixture and stir until just combined.
Divide the mixture among the prepared pans and bake for 20-25minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
Cream Cheese Frosting
Using a electric beater, beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
Pipe the frosting over the cupcakes and top with the sprinkles.