Flour 2 ½ cup
Caster sugar 1 ½ cup
Oil 1 ½ cup
Buttermilk 1 cup
Eggs 2
Vanilla essence 1 tsp
Cocoa powder 2 tsp
Salt 1 tsp
Baking soda 1 tsp
Vinegar 1 tsp
Red food coloring 2oz
For the Icing
Icing sugar sifted 2 cup
Butter, softened ½ cup
Cream cheese 8oz
Vanilla essence 1 tsp
Method
In a bowl, mix all ingredients together and pour in cupcake cases lined in a cupcake tin and bake at 180 degrees C for about 20 minutes or till a skewer inserted in centre comes out clean.
For the icing, combine the icing sugar, butter, cream cheese and vanilla.
Spread or pipe over the cupcakes and serve.
Note:
Instructions for making Buttermilk.
Combine 1 cup milk with 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5-10 minutes.
When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Use this including curdled bits as buttermilk in your recipe.
Red Velvet Cupcakes by Zarnak Sidhwa
Note:
Instructions for making Buttermilk.
Combine 1 cup milk with 1 tablespoon of lemon juice or white vinegar.
Let the mixture stand at room temperature for 5-10 minutes.
When it is ready, the milk will be slightly thickened and you will see small curdled bits.
Use this including curdled bits as buttermilk in your recipe.
Red Velvet Cupcakes by Zarnak Sidhwa
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