Catler KM 8011 - Manual (Page 33)

33
RED VELVET CUPCAKES
Makes 20
Ingredients
2
3 /
4
cups (410g) plain fl our
1 /
4
cup (25g) cocoa powder
1 1 /
2
teaspoon baking powder
1 /
4
teaspoon salt
185g butter, softened
1
1 /
2
cups (330g) caster sugar
2 eggs
3 /
4
cup (180g) sour cream
1 tablespoon pillar box red food colouring
1 /
2
cup (125ml) buttermilk
1 /
2
teaspoon bicarbonate of soda
1 teaspoon white vinegar
Cream cheese frosting, to ice
Method
1. Preheat oven to 160°C fan-forced. Line
two × 12 hole 1 /
3
cup capacity muffi n
trays with 20 cupcake liners.
2. Sift fl our, cocoa, baking powder and salt
onto a sheet baking paper.
3. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl. Beat
on LIGHT MIXING setting for 1 minute
then increase speed to CREAMING
setting and beat for 2 minutes until pale
and creamy.
4. With the mixer on LIGHT MIXING setting
add the eggs one at a time then add the
sour cream. Combine food colouring
and milk together and pour half into
the batter. Beat in half the fl our mixture,
then repeat with remaining milk and
fl our mixtures. Turn the mixer to KNEAD/
FOLD setting, combine the bi-carb and
vinegar and pour into the batter, mixing
20 seconds.
5. Spoon into paper cases, fi lling each about
two-thirds full. Bake for 20–25 minutes
or until a skewer inserted in centre of
cupcakes comes out clean. Stand in pans
for 5 minutes then remove to a wire rack
to cool completely.
6. Once cool top with cream cheese frosting
on page 50.
CREAM CHEESE FROSTING
For 1 x 23cm cake
Ingredients
60g butter, softened
250g cream cheese, softened
1 teaspoon vanilla extract
3 cups icing sugar, sifted
Method
1. Assemble mixer using scraper beater.
Add butter, cheese and vanilla into the
mixer bowl. Slowly turn mixer to Cream /
Beat setting and beat for about 1 minute
or until well combined.
2. Reduce speed to Knead /Fold setting and
add sugar; once added increase speed
again until mixed well. Spread on cooled
cake.
RECIPE