Red velvet cupcakes!
Of course, having an egg allergy in the house, I was determined to create my own allergy friendly recipe. And I completely forgot to add buttermilk to the shopping list... so this recipe is a little different from most red velvet cakes.
125g butter, soft but not melted
2/3 cup caster sugar
200g plain yoghurt
2 cups self raising flour
1/4 cup cocoa
2 teaspoons red food colouring
1/2 cup milk
Cream cheese frosting:
250g cream cheese
1 tablespoon golden syrup
400g icing sugar
Preheat oven to 160 degrees celsius, and line a cupcake tray with patty pans.
Using a handheld mixer, beat butter, sugar and yoghurt together in a large mixing bowl.
Sift in flour and cocoa, add milk and food colouring. Beat until well combined.
Fill patty pans to about 3/4 full, and bake for 20 minutes or until a skewer inserted into a cupcake comes out clean.
Once cupcakes have cooled, beat all frosting ingredients together until well combined.
Spread frosting over cupcakes.
- This recipe makes 12 standard sized cupcakes.
- If you don't frost the cupcakes, they will freeze and thaw well.
- Egg free cakes will need to bake for longer, at a lower temperature, than standard cupcakes.
- If you have buttermilk on hand, substitute 3/4 cup buttermilk for the 1/2 cup milk in this recipe.