Red Velvet Cupcakes for #WorldBakingDay with Stork
I am no exception to the rule , I fell hook,line and sinker for the Red Velvet Cupcake and so when I was offered the opportunity to partake in baking for #WorldBakingDay with STORK BAKE it was a resounding 'yes please!'Here are my cupcakes, I baked and shared with our staff in the workshop and the neighbors next door to our office premises who rely on charity for food.
Preparation & Cooking time : 90 minutes
Serves : 12
Difficulty : 7/10
You will need:
For the Cupcakes:
180gr STORK BAKE margarine
2 large eggs
1Tsp Vanilla Essence
1 Tsp Salt
2 1/2 cups flour
1 1/2 cups Caster Sugar
40ml Red Food Coloring
2 Tbsp Cocoa
250ml Buttermilk
3 Tsp Baking Powder
2 large eggs
1Tsp Vanilla Essence
1 Tsp Salt
2 1/2 cups flour
1 1/2 cups Caster Sugar
40ml Red Food Coloring
2 Tbsp Cocoa
250ml Buttermilk
3 Tsp Baking Powder
For the Icing :
250ml Milk
55g Cake Flour
250g STORK BAKE margarine
210g Sugar
1 Tsp Vanilla Essence
Approx 125ml Milk/ Cream
55g Cake Flour
250g STORK BAKE margarine
210g Sugar
1 Tsp Vanilla Essence
Approx 125ml Milk/ Cream
Method: (see below for pictorial)
Heat oven to 180'c
For the Cupcakes :
- Grease or flour a cupcake tray or alternatively use paper cups and place in cupcake tray
- Cream STORK BAKE and sugar in a bowl until light and fluffy. add eggs and beat for another minute. Beat in vanilla until combined.
- In a separate bowl combine the cocoa , food coloring and 2 Tbsp of water. Beat into mixture.
- Measure out the flour, baking powder and salt. Alternate in adding flour and buttermilk mixture to the batter, beating on low to medium speed.
- Spoon the batter evenly into the paper cups on the cupcake tray and bake for 20 a 25 minutes.
- remove when cooked and allow to cool on a cake rack.
- Grease or flour a cupcake tray or alternatively use paper cups and place in cupcake tray
- Cream STORK BAKE and sugar in a bowl until light and fluffy. add eggs and beat for another minute. Beat in vanilla until combined.
- In a separate bowl combine the cocoa , food coloring and 2 Tbsp of water. Beat into mixture.
- Measure out the flour, baking powder and salt. Alternate in adding flour and buttermilk mixture to the batter, beating on low to medium speed.
- Spoon the batter evenly into the paper cups on the cupcake tray and bake for 20 a 25 minutes.
- remove when cooked and allow to cool on a cake rack.
For the Icing:
- In a saucepan whisk together the flour and milk and gently bring to a boil, stirring constantly until thickened. Cool in the refrigerator.
- Beat the STORK BAKE, sugar and vanilla together. add the flour and milk mixture a little at a time ( make ahead of the cupcakes so that it has plenty time to cool). Beat well , adding milk or cream as needed to get the right consistency.
- Ice the top of the cupcakes
- Beat the STORK BAKE, sugar and vanilla together. add the flour and milk mixture a little at a time ( make ahead of the cupcakes so that it has plenty time to cool). Beat well , adding milk or cream as needed to get the right consistency.
- Ice the top of the cupcakes
** cooks note -
These cakes also taste great with a cream cheese frosting.
The recipe and ingredients for this post were supplied by STORK BAKE .
For more recipes and great baking ideas visit www.bakewithstork.com or follow them on Twitter @bakewithstork
#WorldBakingDay and the #PledgeToBake www.worldbakingday.com
**This is not a sponsored post,- Recipe & Ingredients were supplied by Stork Bake SA however the opinions on the featured suppliers/brands is/are my own.
These cakes also taste great with a cream cheese frosting.
The recipe and ingredients for this post were supplied by STORK BAKE .
For more recipes and great baking ideas visit www.bakewithstork.com or follow them on Twitter @bakewithstork
#WorldBakingDay and the #PledgeToBake www.worldbakingday.com
**This is not a sponsored post,- Recipe & Ingredients were supplied by Stork Bake SA however the opinions on the featured suppliers/brands is/are my own.
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