Wed, 29 September 2021
Catherine bakes Red Velvet Cupcakes
Ingredients:
175g/6oz Odlums Self Raising Flour
125/4oz Shamrock Golden Caster Sugar
150g/5oz Butter or Margarine (room temperature)
2 Large Eggs
2 tablespoons Cocoa Powder
4 tablespoons Water
2 teaspoons Goodall's Red Food Colouring
Buttercream Icing
125g/4oz Butter (room temperature)
225g/8oz Icing Sugar (sieved)
Few drops of Goodall's Vanilla Essence
Method:
Preheat oven to 180°C/350°F/Gas Mark 4. Line a 12 cupcake tin with paper cases.
Beat butter/margarine and sugar in a bowl until light in colour.
Add the flour, eggs, cocoa powder, water and red colouring. Beat well until mixture resembles a thick batter.
Divide the mixture between the cases. Bake for 20 minutes until risen and springs back when gently touched.
Cool on a wire tray. When cold, decorate as liked!
Buttercream Icing
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Pipe or swirl icing onto each cupcake.
