Method
Steps to make Cream Cheese Icing and Red Velvet Cupcake
Vanilla Cream Cheese Frosting
I’ve used a stand mixer
Add 1 cup cream cheese
Add 1/2 cup room temperature unsalted butter
Add 10 drops of Ossoro French Vanilla Essence
Cream them
Gradually add 4 cups of icing sugar
It took me around 8 minutes using my stand mixer
Transfer to an icing bag, fill only half!
I stored the remaining in a squeazy bottle
Keep it in the fridge to set for 1-2 hours
Red Velvet Cupcake
Pre heat oven to 180C for 20 minutes
In a mug or jug, Add 200grams condensed milk
Add 1/2 cup melter butter
Add 1/2 cup water
Add 1 tablespoon lemon juice
Add 1.5 teaspoons Ossoro Vanilla Essence
Add 1.5 teaspoons Red Food Colouring and mix
In a mixing bowl
Add 1/8 teaspoon salt
In a sieve add 1 cup maida or all purpose flour
Add 1 teaspoon Baking Powder and 1/2 a teaspoon Baking Soda
Add 1/4 cup Cocoa
Sift all ingredients together
Pour in the wet ingredients into the dry ingredients
Mix using a spatula until no dry ingredients remain
Prepare your cupcake moulds
I added 2-3 tablespoons of the batter into each cupcake mould
Tap on the counter to remove bubbles
Transfer to the preheated oven
Bake in the oven at 180C for 20 minutes
Take out, check with a toothpick if it is cooked
Let it cool for 30 minutes
Meanwhile take out the cream cheese frosting
After the cupcake is cool to touch, frost it!
I am still a novice when it comes to decorating a cupcake
I need a lot more finesse to it!
Chill it for 15-20 minutes in a fridge
Serve chilled!
