Ruby Rouge Cupcakes
Created by Tisme on December 1, 2015
- Servings: 12
- Prep Time: 35m
- Cook Time: 20m
- Recipe #21940
Ingredients
- 125 grams unsalted butter (softened)
- 3/4 cup caster sugar
- 2 large eggs (lightly beaten)
- 1 1/4 cups all-purpose flour (plain)
- 1/2 teaspoon bicarbonate of soda
- 1/4 cup cocoa powder (sifted)
- 1/2 cup milk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- CREAM CHEESE FROSTING
- 250 grams cream cheese (softened)
- 60 grams butter (softened)
- 1 cup icing sugar (sifted)
How to Make
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Step 1: Preheat the oven to 180c.
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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.
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Step 3: Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
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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.
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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.
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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.
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Step 7: Crumble the reserved cupcake over the icing.
Nutritional Facts
- 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