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| Red velvet cup cakes by Chef Shireen anwer |
Red velvet cup cakes:
Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp
baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2
Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.
Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp
Method
Beat all together.
Beat all together.
