Fonterra Food Services
Cakes, Muffins and Biscuits
Red Velvet & White Chocolate Cupcakes
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Serves : 10
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Red Velvet & White Chocolate Cupcakes
Ingredients
10 paper cases
125g Western Star Unsalted Butter
100g white chocolate butttons
215g caster sugar
125ml milk
1 egg
115g plain flour
75g self raising flour
2 ml vanilla essence
2ml red food colouring
10ml butterscotch schnappes
Cream Cheese Frosting
78g Western Star Unsalted Butter
162.5g cream cheese
2.6ml vanilla essence
260g pure icing sugar
6.5ml pink colouring
Western Star Unsalted Butter
Method
Preheat oven to 160°C. Line 10x 80ml capacity muffin pans with paper cases.
Combine Western Star Butter, chocolate, sugar and milk in a medium saucepan over low heat. Cook, stirring for 5minutes or until chocolate melts and mixture is smooth. Remove from heat. Transfer to a medium heatproof bowl and set aside for 5minutes to cool slightly.
Use a balloon whisk to gently whisk the egg. Sift the combined flours over the chocolate mixture and gently whisk until just combined. Stir in vanilla essence, food colouring and schnappes. Pour mixture evenly among prepared muffin pans.
Bake in preheated oven for 30minutes or until a skewer inserted into the centre comes out clean. Turn onto a wire rack and set aside for 1 hour to cool completely.
Cream Cheese Frosting
Cream all ingredients together in a mixer. Place half the mixture in a separate bowl and mix in pink colouring. Pipe half cupcakes with pink icing and other half with plain icing.
Tip :
For an impressive effect, pipe the cupcakes with pink and white icing and garnish with sugar flowers.

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