Light and fluffy red velvet cupcakes made especially for Easter.
Red Velvet Cupcakes
Ingredients
225g (1 1/4 cup) Self-raising flour
25g (1/4 cup) Cocoa powder
60g (1/4 cup) diced Copha
150g (1/2 cup) Caster sugar
2 Eggs
1 tsp Vanilla essence
125ml (1/2 cup) Buttermilk
1 tbsp Red food colouring
1 tsp Bi-carbonate of soda
1 tbsp White vinegar
Method
Pre-heat oven to 180°C (fan forced 160°C). Line a standard 12-hole cupcake/muffin pan with paper cases for standard sized cupcakes, or a 24-hole pan for mini-cupcakes
Sift together self-raising flour and cocoa powder. Soften Copha in microwave in 30 second increments until just soft enough to beat
Cream Copha and caster sugar using an electric mixer; adding eggs one at a time
Combine vanilla essence, buttermilk and food colouring in a bowl, microwave on high for 30 seconds. Turn mixer to low speed. Add flour mix and buttermilk in batches
In a small bowl, stir together the bi-carbonate soda and vinegar. Add to the cupcake batter
Divide batter equally into the prepared pan and bake for 15-20 minutes or until skewer inserted into the centre comes out clean
Set aside for 5-10 minutes in the pan before turning onto a wire rack for cooling.
Cream cheese frosting
Ingredients
250g (1cup) Softened cream cheese
125g (1/2 cup) Softened Copha
250g (2 cups) Icing sugar
1tsp Vanilla essence
Method
Soften Copha in microwave in 30 second increments until just soft enough to beat
Pre-warm the outside of your electric mixer bowl with running hot water (to keep Copha soft). Add Copha, cream cheese, icing sugar and vanilla essence to your bowl and beat until well combined
Assembly
Ingredients
Mini chocolate Easter eggs
White chocolate shavings
Method
Fill a piping bag fitted with a 2cm nozzle with frosting. Pipe swirls over the cupcakes
Sprinkle with white chocolate shavings, then top with a mini Easter egg
Tips & Hints
Serve immediately or keep in the fridge until ready to serve. Serve at room temperature, take out of the fridge 1 hour before serving. Can be stored in an airtight container in the fridge for up to 3 days.
