Red Velvet Cupcakes
8 servings, ready in 40 minutes
This classic Red Velvet Cupcakes is a sweet and culinary wonder. Enjoy this tasty recipe with the Sweetness of SPLENDA® Sugar Alternative, Granulated!
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Method
Preheat the oven to 180°C. Line a muffin pan with 8 cases.
Place the flour, bicarbonate of soda and the SPLENDA® Granulated into a mixing bowl and stir to combine.
Whisk together the egg, buttermilk, oil and the vanilla until smooth then pour into the flour mixture, stirring everything really well to make a thick cake batter.
Next, stir together the cocoa and food colouring to make a paste then spoon into the batter. Mix well, turning everything a splendid shade of red!
Lastly, add the vinegar stirring it in thoroughly then immediately spoon the cake mixture into the 8 cases.
Bake for 15 minutes until springy to the touch. Cool completely before icing.
Cream cheese icing
Mix together the cream cheese and butter until smooth. Pour in the vanilla and add the SPLENDA® Granulated. Beat with a fork or spoon to make a delicious icing.
Ice the cupcakes! Either spoon the icing into a piping bag fitted with a plain or star nozzle or just simply spread with a knife!
Ingredients
- 150g plain flour
- 1 tsp bicarbonate of soda
- 5 tbsp SPLENDA® Granulated
- 1 large egg
- 125ml buttermilk or low fat yoghurt
- 75ml neutral oil like groundnut or mild olive oil
- 1 tsp vanilla extract
- 2 tbsp cocoa
- 2 tbsp red food colouring
- 1½ tsp vinegar
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- For the cream cheese icing
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- 300g light cream cheese
- 75g butter
- 1 tsp vanilla extract
- 3½ tbsp SPLENDA® Granulated
Nutrition information
| per serving | |
| Energy | 255kcal |
| Fat | 13.80g |
| of which saturates | 8.10g |
| Carbohydrate | 23.4g |
| of which sugars | 4.00g |
| Fibre | 2.00g |
| Protein | 9.20g |
| Salt | 0.30g |
Cook, Bake and Sprinkle!
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