R ED V E LV E T
CUPCAKE S MAKES 12
Recipe - Makes 12
FOR THE CUPCACKES 50g unsalted butter, softened 150g caster sugar 50ml vegetable oil 1 large egg, beaten 100ml natural yoghurt or buttermilk 1 tsp white wine vinegar 150g plain flour, sifted 1 tbsp cocoa powder, sifted 1 tsp bicarbonate of soda 2 tsp red food colouring
FOR THE ICING
100g unsalted butter, softened 225g icing sugar, sifted ½ tsp red food colouring red sprinkles (optional)
METHOD
1: Preheat the oven to 180°C, 160°C fan. Line a 12-hole muffin tin with paper cases.
2: Cream together the butter and sugar until light and fluffy. Slowly beat in the oil, followed by the egg, yoghurt and vinegar.
3: Fold in the flour, cocoa powder, bicarbonate of soda and red food colouring, until you have a smooth batter.
4: Divide between the 12 paper cases and bake for 25 minutes, until lightly risen and springy to the touch.
5: Remove the cakes from the tin and allow to cool completely on a cooling rack.
6: Cream together the butter and icing sugar. Divide the mixture in half and add the red food colouring to one half.
7: Spoon the red icing into one plastic piping bag and the white into another. Cut the ends of both and then place both of these together into a third piping bag with a star shaped nozzle.
8: Pipe the icing onto the cooled cakes to give a two-tone topping and sprinkle with red sprinkles (optional).
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WINING & DINING RECIPE S TO TRY AT HOME
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