Annabel Karmel's Red velvet cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- 60g Unsalted butter
- 150g Caster sugar
- 1 Egg
- 25g Cocoa powder
- 3tbsp Red food colouring
- ½tsp Vanilla extract
- 120ml Sour cream
- 150g Self raising flour
- ½tsp Bicarbonate of soda
For the frosting
- 200g Icing sugarsifted
- 80g Unsalted butter
- ¼tbsp Cream cheese
Method
step 1
Preheat oven to 180°C (160°C fan). Line muffin tray with 12 cases.
step 2
Measure all of the cake ingredients into a bowl and whisk together until smooth.
step 3
Spoon the mixture into the paper cases until about two thirds full. Bake for 20 to 25 minutes until risen and springy to the touch. Check if they are cooked – a skewer inserted into the centre of one of the cakes should come out clean. Leave to cool a little in the tin and then transfer to a wire rack to cool completely.
step 4
To make the frosting, beat the icing sugar into the butter a little at a time until smooth. Add the cream cheese at the end.
step 5
When the cakes are cold, swirl some of the cream cheese frosting on top of each cake using a spatula.
step 6
Decorate with berries, chocolate hearts or whatever you fancy.