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Red Velvet Cupcakes With Sugared Cranberries
Light and fluffy red velvet cupcakes topped with not too sweet cream cheese frosting and sugared cranberries for a touch of Christmas
Prep Time: 00:00
Cook Time: 00:00
For the Cupcakes;
250 grams plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100 grams soft unsalted butter
200 grams caster sugar
1 tablespoon red food colouring
2 teaspoons vanilla extract
2 large eggs
175 ml buttermilk
1 teaspoon cider vinegar
handful of frozen cranberries, thawed
red currants (if available)
4 tbsp white granulated sugar
For the Cream Cheese Frosting:
250 x g tub of cream cheese
2 tbsp softened butter
1 tbsp milk powder
1/2 cup powdered icing sugar
1Preheat the oven to 170°C/gas mark 3/325°F, and line 2 muffin tins with paper cases.
2Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
3In another bowl, cream the butter and sugar together until pale and creamy. Beat in the food colouring and vanilla (Try not to beat too enthusiastically or you will end up with red dye in your eyebrows)
4Add 1 tablespoonful of the dry ingredients, beat to combine. Add 1 egg and beat well to incorporate. Beat in another tablespoon of dry ingredients followed by the second egg. Beat well. old through the remaining dried ingredients.
5Mix in the buttermilk and vinegar.
6Divide the batter between the cupcake cases. Bake in preheated oven for 15-20 minutes until cupcakes spring back lightly when pressed.
7Leave to cool on a wire rack.
8To make the frosting - beat the cream cheese and butter together in a bowl using an electric mixer for 8 minutes. Add the icing sugar and milk powder and beat for a further 5 - 8 minutes (adding more icing sugar to taste is you require it).
9Spoon the cream cheese into a piping bag fitted with desired piping nozzle and pipe frosting onto completely cooled cupcakes.
10Toss the thawed cranberries in the sugar and place on top of cupcakes along with red currants if using.
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