Red Velvet Cupcakes
Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!
Cream Cheese frosting:
½ small tin of MILKMAID
400 grams Cream cheese
100 grams Whipped cream
Cream butter and add MILKMAID in thin stream and beat. Mix in vanilla.
In a separate bowl, make a paste with cocoa and the red food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and yoghurt to the butter mixture. In the last batch of yoghurt, mix in the red vinegar before adding to the batter.
Add milk and mix until blended.
Pre heat the oven and prepare the cupcake tray.
Bake in 1600C for about 15 to 20 minutes. Cool on a rack completely.
Beat Cream cheese & add MILKMAID in thin stream while beating.
Fold in whipped cream. Decorate as desired.