Tuesday, October 8, 2019


adapted from :
makes :    8-12 pcs.

Ingredients :

120  gm  salted butter
70  gm  caster sugar
2  large  eggs,   lightly beaten
100  gm  self-raising flour  or  cake flour with 1/2 teaspoon baking powder
1.5  tbsp  beetroot powder ***
30  ml  fresh milk
1  Lemon zest
1  tbsp  Lemon juice
1  tsp  vanilla extract

***  me:  use 1/2 tsp red velvet emulco +  1/4 tsp red food colouring or more if you like

Cheese Frosting :

250  gm  cream cheese,   room temperature
125  gm  butter,   soft to touch
1/2  tsp  vanilla extract
100  gm  icing sugar,   sifted

Directions :

1.  Sift the self-raising flour and combine with beetroot powder and mix well, set aside.

2.  Beat the butter, sugar and lemon zest till light and creamy.

3.  Slowly add in the beaten eggs, until mixture incorporated, mix well.  Add in lemon juice and vanilla extract, mix well.  (at this point I add the red velvet emulco and red food colouring, mix well).

4.  On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.

5.  Scoop the batter into the 8 cupcake liners (me :  12) in the muffin pan.

6.  Bake in the preheated oven at 180'C for about 25 minutes, test with a skewer till it comes out clean.  Leave cakes to cool before frosting.

Cheese Frosting :

1.  Combine all ingredients except icing sugar in a mixing bowl and beat until well combined.  Then add in the icing sugar and beat to smooth.

2.  Spoon cream cheese mixture into piping bag fitted with nozzle tip #826 (me :   1M Wilton) and pipe over the tops of the cool cakes.  Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.

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