Red velvet cupcakes

By admin
04 February 2013

Thanks to Fadhela Jaffer of Piet Retief we're going to change your Blue Monday into a happy one beautifully coloured in red velvet

Makes 12 big cupcakes

Preparation time: 10 min

Baking time: 25 min

CUPCAKES

625 ml (2½ c) flour

375 ml (1½ c) caster sugar

5 ml (1 t) bicarbonate of soda

5 ml (1 t) cocoa

5 ml (1 t) salt

250 ml (1 c) buttermilk

2 eggs

375 ml (1½ c) oil

5 ml (1 t) vinegar

5 ml (1 t) vanilla essence

3 ml red gel food colouring

TOPPING

250 ml cream

350 g frozen cherries

250 ml (1 c) sugar

125 ml (½ c) water

60 ml (¼ c) honey

juice of 1 lemon

Preheat oven to 180 °C. Grease 2 big muffin pans with non-stick cooking spray.

  1. CUPCAKES In a large mixing bowl sift all the dry ingredients together.
  2. In a separate bowl combine all wet ingredients and whisk until well combined.
  3. Using a wooden spoon, fold the wet ingredients into the dry ingredients until it forms a smooth batter. Do not over-mix.
  4. Use a soup ladle to pour the batter into the prepared pans and bake for 20 to 25 minutes or until a toothpick comes out clean.
  5. TOPPING Whisk the cream until stiff peaks form. In a small saucepan cook all the remaining ingredients together until the liquid thickens and the cherries are soft and sticky. Remove from the heat.
  6. Once the cupcakes have cooled, slice them in half and spread cream on the bottom half. Place a spoonful of cherries on the cream and close the cupcake with the other half. Top each cupcake with leftover cream and cherries

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