Ruby Rouge Cupcakes
Recipe: #21940
December 01, 2015
Categories: Desserts, Cupcakes, Baby Shower Birthday, Oven Bake, Vegetarian, Kosher Dairy, more
"i found this recipe in an Australian Dairy Cookbook, and these make delicious little cupcakes, with a wonderful cream cheese frosting. I think this recipe could easily be made into a larger cake if preferred."
Original is 12 servings
Ingredients
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- CREAM CHEESE FROSTING
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Nutritional
- Serving Size: 1 (102.6 g)
- Calories 386.9
- Total Fat - 23.5 g
- Saturated Fat - 12.8 g
- Cholesterol - 91.9 mg
- Sodium - 181.1 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 0.9 g
- Sugars - 30.4 g
- Protein - 4.6 g
- Calcium - 45.7 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 180c.
Step 2
Beat the butter and sugar for 5 minutes until light and creamy. Add the eggs one at a time, beating well between each addition.
Step 3
Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
Step 4
Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating.
Step 5
For icing: Beat the cream cheese and butter until light and creamy. Add the icing sugar and lemon juice and beat well until completely smooth.
Step 6
To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve. Spoon the icing into a thick snap lock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes.
Step 7
Crumble the reserved cupcake over the icing.
Tips
No special items needed.
0 Reviews
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