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Suggest a better description1. Preheat oven on 180*C/ 350*F. Stand 12 silicone cases or paper cake cases in a 12-hole muffin tin. Beat together the butter and caster sugar until pale and fluffy. Beat eggs, one at a time. Stir in the flour, followed by the vanilla extract, butter milk, food colouring, cocoa powder and vinegar to make a vibrant red mixture.
2. Divide the mixture between the cases, filling them about two-thirds full. Bake for 15 - 20 minutes until risen and springy to the touch. Leave to cool.
3. For topping, boil the vanilla seeds and the pod with the milk on a small saucepan. Take off the heat and remove the pod. Beat the egg yolk with the sugar until creamy, then beat in the cornflour.
4. Slowly stir the warm milk into the egg yolk, then pour the liquid back into the saucepan. Stir the vanilla cream over a low heat until it thickens; do not boil. Cover with food wrap to prevent a skin forming. Leave to cool.
5. Whip the cream until stiff and fold into the vanilla cream. Top the cupcake with vanilla cream and decorate with 2 heart-shaped cookies and a small bunch of redcurrants
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 196 | ||
Calories from Fat: 102 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 76.3mg | 23 % | |
Sodium 222.2mg | 8 % | |
Potassium 58.8mg | 2 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 20.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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