Red Velvet Cupcakes & Cream Cheese Topping.
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Alright, don't linger, let's approach this red velvet cupcakes & cream cheese topping formula with 18 components which are absolutely easy to acquire, and we have to process them at the very least through 7 ways. You should expend a while on this, so the resulting food could be perfect.
Composition for Red Velvet Cupcakes & Cream Cheese Topping:
- Provide for Cupcakes.
- You need 2 1/2 cup - cake flour.
- Give 1 tsp - salt.
- You need 1 tbsp cocoa.
- Provide 1 1/2 cup - oil.
- Need 1 cup for buttermilk.
- You need 4 of eggs.
- Prepare 3 tbsp for red food colouring.
- You need 1 tsp - white vinegar.
- Prepare 1 1/2 cup - white sugar.
- Require 1 tsp of vanilla extract.
- Give 1 tsp of bicarbonate of soda (baking soda).
- Provide for Cream Cheese Topping.
- Need 100 grams of soft butter.
- You need 1 low fat plain cream cheese (tubs usually come in 250ml).
- Give 2 1/2 cup - icing sugar.
- Require 1 tsp lemon juice.
- Need 1 tsp for vanilla extract.
Red Velvet Cupcakes & Cream Cheese Topping start cooking:
- Beat eggs, oil, buttermilk, vinegar, vanilla extract and food colouring until combined..
- Add sifted flour, bicarbonate of soda, cocoa, as well as salt and sugar..
- Spoon mixture into cupcake holders. (Tip: use a measuring cup in order to get the cupcakes to be equal sizes, I use a 1/4 cup).
- Bake at 180°C for 20 minutes. (However every oven works slightly differently so I suggest checking on them after 15 minutes as you don't want to dry them out and 5 minutes can make a big difference).
- Remove cupcakes from the oven and leave to cool completely before putting topping on..
- Place all ingredients for the cream cheese topping in an electric mixer and mix until well combined. It should be an off white colour with a light and fluffy texture..
- Put topping on cooled cupcakes and enjoy.
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