Monday, 14 January 2013

Baking: Egg Free Red Velvet Cupcakes

What do you bake when some of your favourite friends are coming over for an afternoon of crochet and gossip?

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
50g butter
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.

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