1 1/4 cup SR Flour (gluten free if need be)
1/4 tsp Salt
1 Tbs Dutch Cocoa
1/4 cup Butter (Soft)
3/4 cup Sugar
1 egg
1/2 tsp Vanilla Essence
1 tbs Red Food Colouring
1/2 tsp White Vinegar
1/2 tsp Baking Powder
1/2 cup of Buttermilk (can be substituted with full cream milk)
- Sift flour, salt, cocoa and baking powder
- In a separate bowl, beat sugar and butter until it's creamy, then add egg
- Combine buttermilk, food colouring and vinegar
- then combine all ingredients and beat well until smooth.
I used a teaspoon to try and keep the mini cupcakes the same size.
Bake in a moderate oven of 180C (350F) for about 10 minutes, and just test one with a skewer, as soon as there is crumbs on the skewer, they are done!
Cream Cheese Icing
250g (8oz) of Cream Cheese
1/2 lemon squeezed (watch the seeds!)
1/4 cup Icing Sugar
1/4 cup Cream
- put the Cream Cheese into a bowl and microwave for about 45 seconds
- add in lemon juice, icing sugar and cream
- beat all ingredients until smooth, taste it, and if you like it sweeter, or more lemony, adjust accordingly.
When decorating cupcakes, if you don't have a piping bag, just use a knife. If using a piping bag, I find it easier to use a cup to keep the piping bag still while i fill it. Pop the nozzle inside a tall glass, and stretch the bag around the lip, it is easier to control, and it prevents the air pockets inside the bag!
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