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Fresh Living Network
Red Velvet Cupcakes

Red Velvet Cupcakes

One is simply not enough!
12
RECIPE TYPE:Desserts
 
Method
  • Preheat oven to 180°C.
  • Sieve dry ingredients into a bowl and set aside. 
  • Cream butter,sugar and vanilla together until light and fluffy, then beat in egg.
  • Combine buttermilk and food colouring and fold into creamed butter mix alternately with flour mix.
  • Mix together vinegar and bicarb and allow to fizz. 
  • Quickly fold into cupcake batter and spoon mixture into cupcake cases, about 1/3 full.
  • Bake for 20-25 minutes or until risen and a toothpick inserted in the centre comes out clean.
  • Remove from oven and cool completely before icing.

To make icing:

  • Place egg whites, sugar and vanilla into a glass or porcelain bowl and beat over a pot of simmering water for 15 minutes.
  • Remove from heat, transfer into another bowl and beat until meringue has cooled down and doubled in volume.
  • Add butter a few blocks at a time and whisk until meringue absorbs butter completely.
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