I am so excited to tell you that the lovely peeps at Dr Oetker offered to send me some items from their home baking range so I chose a load of items I really wanted to try. First up are two sets of polka dots, one in blue and white and the other in mixed colours. I picked out the red ones from the mixed colours and sprinkled them on to my gluten-free red velvet cupcakes with a cream cheese frosting. Yesterday I took my Diamond Jubilee themed red/blue and white cupcakes to my sister's Diamond Jubilee street party!
Gluten-free red velvet cupcakes (makes 20 cupcake size cakes)
Ingredients
- 245g (1 3/4 cup) gluten-free flour
- 3/4 tsp salt
- 3/4 tsp baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 cup sugar
- 3/4 stick (6 tablespoons) unsalted butter
- 2 extra large eggs
- 1 tsp pure vanilla extract
- 1 tsp cider vinegar
- 1 cup semi skimmed milk
- Red food paste
Cooking instructions
- Preheat oven to 165C/325F
- Line baking tray with cases
- In a large bowl, place the flour, salt, baking soda, cocoa powder and sugar, and whisk to combine well
- Beat in the butter, eggs, vanilla and vinegar
- Stir in the milk, and mix well to combine. Add red food coloring a drop at a time until the desired color is reached. Ensure mixture is well combined and the colour is even
- Divide batter between the cases
- Bake for about 25 mins until cakes bounce back when lightly pressed
- Place on rack to cool
To decorate (for 24 cupcake sized cakes) Ingredients
- 200g cream cheese
- 400g icing sugar, sifted
- 70g butter, softened
- Polka dots in blue and white
- Polka dots jar in mixed colours
Instructions
- Beat the butter until super soft and creamy
- Add the cream cheese and beat until well combined
- Add the sifted icing sugar and beat until you have a soft, well combined icing
- Fill a piping bag fitted with a star nozzle
- Pipe a swirl of cream cheese frosting onto top of cupcakes
- Sprinkle with blue, red and white dots
Have a sweet day!
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