Red Velvet Cupcakes
- 3/4 cups flour
- 110g castor sugar
- 1/4 cup oil
- 1 egg
- 3/4 cup yoghurt
- 2 tsp vanilla
- 1/2 tsp vinegar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 2 tbsp red food colouring
For the cream cheese icing:
- 250g cream cheese
- 125g butter
- 400g icing sugar
Preheat the oven to 180ºC and line the cupcake pan with cupcake papers.
Cream the oil, eggs and castor sugar.
Add the yoghurt, vanilla and food colouring and continue to mix.
In a separate bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda.
In 3 or 4 additions, add the dry ingredients to the wet ingredients and mix well.
Pour the batter into the cupcake papers, filling them 3/4.
Bake the cupcakes for 20-25 minutes or until a fork comes out clean.
Remove from oven and allow to cool.
To make the icing; whip together all the ingredients until light and fluffy.
Pipe the icing onto to cooled cupcakes.
Image and recipe courtesy of Baking Ginger.