Especially for cup cake fans…
Who doesn’t love the smoothness and delightful bite of a red velvet cake….Here’s red velvet cake in a cup – the kind of cupcake that blows your mind. Red velvet cake is a firm favourite everyone loves. Check this out when you want to bake next for your family. It is sure to be a hit.
If you need to make one big red velvet cake, you better to make enough batter for 2 x 25 / 10 inch cake tips filled not too deep, and remember to apply enough icing to bind them together and decorate the top. Make sure that you get everything ready in advance.
500 grams of icing sugar
125 grams of cream cheese
125 grams of soft unsalted butter
1 teaspoon of cider vinegar (or lemon juice)
Some chocolate sprinkles for decoration
Some red sugar for decoration
250 grams of plain flour
2 tablespoons of cocoa powder (sifted)
2 teaspoons of baking powder
½ teaspoon of bicarbonate of soda
100 grams of soft unsalted butter
200 grams of caster sugar
1 heaped tablespoon of christmas-red paste food colouring
2 teaspoons of vanilla extract
2 large sized eggs
175 millilitresof buttermilk
1 teaspoon ofcider vinegar
Oven has to be preheated to 170°C / gas mark 3/325°F , and prepare 2 muffin tins with paper cases.
Add the flour, cocoa, bicarbonate soda and baking powder in a bowl and combine them well.
In another bowl, mix sugar and butter well till it becomes a pale and soft mixture. And then add some food coloring and vanilla.
While beating this colorful mixture, add 1 spoon of dried ingredients and then an egg, followed by another spoon of dried ingredients and another egg, and again followed by the rest of dried ingredients.
Beat in the buttermilk and vinegar and divide this batter in 24 cup cake cases. Bake it in the oven for 20 minutes.
Leave your freshly baked cup cakes aside till its tempreture gets ready to do the icing.
Use the processor to remove the lumps of icing sugar.
Add the cream cheese and the butter to mix together well. Pour some lemon juice or cider vinegar and re-process it to make a smoothie icing.
Use a tea spoon or a small spatula to ice all your beautiful red velvet cup cakes.
Decorate them with chocolate sprinkles, red sugar or as your own favour.
You can keep your freshly baked cup cakes for two days in the un-iced mode or layered with parchment icing, in a air-tight container. And also the frosting can be kept for one day if you seal it with Clingfilm on a refrigerator. But remember to take it out and keep it under the room temperature a half-a-day before you do icing. But we recommend you to bake and ice the cup cakes in the particular day to feel the real fresh taste of it.
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