North East baker Tegan King shares her go-to recipe for red velvet cupcakes with cream cheese icing

May 22 2018 - 2:00pm
SWEET TEMPTATION: Red velvet cupcakes topped with cream cheese icing.
SWEET TEMPTATION: Red velvet cupcakes topped with cream cheese icing.
  • 300g plain flour
  • 30g cocoa powder
  • 1 tsp bicarbonate of soda
  • 315g caster sugar
  • 250ml buttermilk
  • 200g unsalted butter, melted
  • 2 eggs, lightly whisked
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 1-2 teaspoons red food colouring
  • 2 x 250g packets cream cheese
  • 300g pure icing sugar
  • 120g butter, extra, at room temperature
  • 1 tsp vanilla essence, extra

Preheat oven to 170 degrees. Line 18, 1/3 cup capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through sugar. Whisk buttermilk, butter, eggs, vinegar and vanilla in a large jug. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Add food colouring. Divide the mixture among the lined pans. Bake for 20-25 minutes. Cook on a wire rack.

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