COPHA Red Velvet Cupcakes
YOU WILL NEED
225g( 1 ¼ cup) Self-raising flour 25g( ¼ cup) Cocoa powder 150g( ½ cup) Castor sugar 60g( ¼ cup) diced Copha 2 Eggs
1 tsp Vanilla essence 125ml( ½ cup) Buttermilk 1 tbsp Red food colouring 1 tsp Bi-carbonate of soda 1 tbsp White vinegar
METHOD
STEP 1 Pre-heat oven to 180 ° C( fan forced 160 ° C) 350 ° F / 320 ° F. Line a standard 12-hole cupcake / muffin pan with paper cases for standard sized cupcakes, or a 24-hole pan for mini-cupcakes.
STEP 2 Sift together self-raising flour and cocoa powder. Soften Copha in microwave in 30second increments until just soft enough to beat.
STEP 3 Cream Copha and castor sugar using an electric mixer; adding eggs one at a time.
STEP 4 Combine vanilla essence, buttermilk and food colouring in a bowl, microwave on high for 30 seconds. Turn mixer to low speed. Add flour mix and buttermilk in batches.
STEP 5 In a small bowl, stir together the bi-carbonate soda and vinegar. Add to the cup cake batter.
STEP 6 Divide batter equally into the prepared pan and bake for 15-20 minutes or until skewer inserted into the centre comes out clean.
STEP 7 Set aside for 5 – 10 minutes in the pan before turning onto a wire rack for cooling.
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