After all of the buzz that red velvet had been receiving, I decided to try baking red velvet cupcakes. I was expecting to be blown away. What I baked and ate was pretty dry and tasteless (although the cream cheese frosting was good!). Even my children weren’t impressed (though I must say they loved red velvet cakes before then). I wasn’t impressed (obviously) and it was about six months before I could summon the courage to try one again. After all trial and errors, must say this recipe worked perfect for me……Well….I must say a perfect dessert….
Ingredients
- 125 g plain flour
- 250 g Condensed Milk
- 1 egg
- ½ tsp vanilla extract
- 85 g buttery spread
- 1½ tsp baking powder
- 2 tbsp cocoa powder
- 5-6 tsp natural red food colouring
Cream Cheese Frosting
- 200 g icing sugar
- 55 g butter, softened
- few drops vanilla extract
- 1-2 tbsp Carnation Condensed Milk
- 85 g full fat cream cheese
Method
- Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
- Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.
- Spoon into the cupcake cases and bake for approximately 15-18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.
- Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy. Spread or pipe onto the cakes and sprinkle with edible glitter to decorate!
- Now, let’s enjoy red velvet cupcakes ….
