SUMMER SHOW RECIPES
RED VELVET CUPCAKES
4oz butter at room temperature, 5oz caster sugar, 41/2oz SR flour, 1oz cocoa powder, 2 large eggs, 2 tbsp milk, 10ml red food colouring gel.
For the frosting 11oz icing sugar, sifted, 2oz butter at room temperature, 7oz full-fat cream cheese, 1/2 tsp vanilla extract.
You will need a 12 hole cupcake try lined with cases and a piping bag with star nozzle (optional). Preheat oven to 180C/350F/gas mark 4.
Measure all the cupcake ingredients into a large bowl and mix until smooth, Spoon the batter evenly into the cases and bake for 20 -25 minutes until well risen and springy to the touch, Remove from the tin and leave to cool on a wire rack.
To make the frosting, beat all ingredients in a food processor or with electric beaters until smooth. Pipe onto the cakes or use a teaspoonful of mixture and spread over the top.