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Red Velvet Cupcakes

TOTAL TIME
40 MIN
PREP 40MIN
COOK 0MIN
SERVINGS 15
NUTRITIONAL INFORMATION
Energy :
208.8 kcal
Carbohydrate :
25 g
Protein :
4.11 g
Fat :
10.3 g
NUTRITIONAL FACTS

Cream cheese is a rich source of fats and cholesterol – be mindful about the portion size!

icon INGREDIENTS
MILKMAID
¾ small tin
butter
150 grams
milk
50 ml
cocoa powder
1 tablespoon
vanilla
1 teaspoon
red food coloring
2 tablespoons
salt
A pinch
baking soda
½ teaspoon
baking powder
1 teaspoon
flour, sifted
250 grams
yoghurt
150 grams
Red vinegar
1 tablespoon
icon DIRECTIONS

Cream Cheese frosting:

½ small tin of MILKMAID

400 grams Cream cheese

100 grams Whipped cream

Step 1

Cream butter and add MILKMAID in thin stream and beat. Mix in vanilla.

Step 2

In a separate bowl, make a paste with cocoa and the red food coloring. Blend into butter mixture.

Step 3

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.

Step 4

Add milk and mix until blended.

Step 5

Pre heat the oven and prepare the cupcake tray.

Step 6

Bake in 1600C for about 15 to 20 minutes. Cool on a rack completely.

Step 7

Beat Cream cheese & add MILKMAID in thin stream while beating.

Step 8

Fold in whipped cream. Decorate as desired.

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