Pink Velvet Cupcakes with Chocolate Buttercream

Take 150g unsalted butter at room temperature and add 250ml of sugar. Mix in the electric standing mixer till it forms a creamy texture.

Add three eggs, one egg at a time and the texture is curled don’t worry it’s normal.

Add 5ml vanilla essence and mix till just mixed.

Sift together 2 and a 3/4 cups of flour, 5ml baking powder and a pinch of salt.

While the mixer is put on medium speed, add the sift ingredients a little bit at a time until it is all mixed.

Add the cooked and already processed beetroot and mix till it is well incorporated into the mixture.

Add 1 and a 1/2 cups of milk and mix well.

Spray and cook a muffin tray and wipe over with a paper towel.

Place tablespoons full of the mixture into the muffin tray and place in the oven on 180 degrees celsius for 20-25min till the cake tester comes out clean.

Remove from the oven and place on cooling rack to cooldown.

Method & Ingredients for the Chocolate Buttercream Icing:

Begin with adding 250g unsalted butter at room temperature into the electric mixture.

While mixing add a little bit by little bit of icing sugar until the texture is creamy and fluffy. 500ml Icing sugar used with the unsalted butter.

While mixing add 30ml of lemon juice and mix well.

After the lemon juice have been added, add 250ml cacao powder while mixing till it form a dark chocolate brown colour.

While mixing add 250ml full cream milk more or less so that the buttercream is silky smooth and rich and creamy. If it’s too dry just add a little more milk.

Take a icing decorating bag and fill it with the chocolate buttercream and place on each cupcake until you are satisfied.

Serve & Enjoy with some tea or coffee or as an dessert. The mixture makes 21 cupcakes!

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