Sam's Kitchen

Pink Velvet Cupcakes

CuisineCake

Servings

12cakes

Cook Time

20minutes

Servings

12cakes

Cook Time

20minutes

Ingredients

100grams Butterat room temperature, chopped
²⁄3cup Caster Sugar
2 Eggs
1tsp Vanilla Bean Paste
1tsp Red Food Colouring
1 1/4cups Self Raising Flour
1/4cup Cocoa Powder
2/3cup Buttermilk

Frosting

250grams Cream Cheeseat room temperature, chopped
1 1/2cups Icing Sugarsifted
1teaspoon Lemon Juice

Instructions

Preheat oven to 170°C or 150°C fan and line 12 medium muffin tins with paper cases. Using electric beaters, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and food colouring and beat until combined.
Sift flour and cocoa powder into a bowl. Add half to the butter mixture and fold in lightly until just combined. Fold in buttermilk then the remaining flour mixture. Spoon into paper cases and bake for 20 mins, or until springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
To make the frosting, use electric beaters to beat the cream cheese until smooth. Add icing sugar a little at a time, beating constantly, then add lemon juice. Spoon into a piping bag fitted with a plain 1 cm nozzle and pipe a swirl onto each cooled cupcake.