 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I found this recipe in an Australian Dairy Cookbook, and these make delcious little cupcakes, with a wonderful cream cheese frosting. I think this recipe could easily be made into a larger cake if preferred. Ingredients:
125 g unsalted butter, softened |
3/4 cup caster sugar |
2 eggs, lightly beaten |
1 1/4 cups plain flour |
1/2 teaspoon bicarbonate of soda |
1/4 cup cocoa powder, sifted |
1/2 cup milk |
2 tablespoons red food coloring |
1 teaspoon vanilla extract |
250 g cream cheese, softened |
60 g butter, softened |
1 cup icing sugar, sifted |
1 1/2 tablespoons lemon juice |
Directions:
1. Preheat the oven to 180c.
2. Beat the butter and sugar for 5 minutes until light and creamy. Add the eggs one at a time, beating well between each addition.
3. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
4. Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating.
5. For icing: Beat the cream cheese and butter until light and creamy. Add the icing sugar and lemon juice and beat well until completely smooth.
6. To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve. Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes. Crumble the reserved cupcake over the icing.
|
|