As the weather gets chilly and streets begin to get decked up with fairy lights and jingling bells, you realize itâ€™s that time of the year again. Try these Cupcakes and make your festive season a memorable one.
175 gms all-purpose flour
2 large eggs, room temperature
1 and Â½ tsp vanilla extract
25 gms cocoa powder
175 gms of butter, (if you're using unsalted, add Â¼ teaspoon of salt into your batter for better flavor)
Â½ baking soda
220 gms of castor sugar
Red gel or liquid food colouring
For the frosting:
224 g cream cheese, softened at room temperature
60 g unsalted butter, softened at room temperature
240 gms icing sugar
20 ml full fat milk
1 teaspoon vanilla extract
Boil 150 ml water and mix it with the cocoa powder. Cool the mixture completely and mix together eggs, vanilla, and the cocoa mixture.
Whisk together flour, sugar, and baking powder in your mixing bowl. Add one third of the cocoa mixture and the butter, and mix first on low speed then on medium for 1-2 mins. Add the remaining mixture in two more batches, beating for 30 secs each
Add the food colouring until beetroot red and beat for about another 30 secs
Preheat your oven to 180 degree C and line 16 cupcake moulds to put the batter in
Fill the cupcake liners no higher than three-quarters full and bake for 20 mins, or until a toothpick inserted into the center of each one comes out clean. Place the cupcakes on your wire rack and cool completely before frosting.
To make the frosting, beat the butter and cream cheese together to a smooth, even consistency and add in the vanilla extract. Beat till the vanilla is completely incorporated, and then add in the icing sugar in three batches, mixing on low speed u
7. Chill the frosting mixture in the fridge for an hour and a half before piping it on the cooled cupcakes. Decorate as you please.
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