A taste of America. We have the ingredients and snacks you need for this Independence Day.
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Red Velvet Cupcakes
You will need • 180g Kilkeely Perfect for Baking Spread • 180g The Pantry Caster Sugar • 160g The Pantry Self Raising Flour • 20g Cocoa Powder • 3 Large Eggs • 20ml Red Food Colouring • 12 The Pantry Paper Cup Cases • 12 Hole Bun Tin For the icing • ½ tsp Vanilla Essence • 200g Choceur White Chocolate • 200g Soft Plain Cheese • 110g Unsalted Butter
Method Put the flour, sugar, eggs, spread, cocoa powder and the food colouring in a food processor and blend until well mixed. Put the paper cases in the tin and divide the mixture between them. Pre-heat the oven to 170°C/Gas Mark 3 and bake in the oven for about 15 minutes to rise until just firm to the touch. Allow to cool. Break up the chocolate and put into a heat-resistant bowl, along with the butter, over a pan of boiling water and stir until melted. Make sure the bottom of the bowl doesn’t touch the water. Remove the bowl from the pan, add the soft cheese, vanilla essence and a few drops of the food colouring of your choice and whisk well. If you are icing your cupcakes in multiple colours, separate your mixture out into different bowls before adding the food colouring. Allow to cool and then pipe over the top of the cupcakes. To brighten up your cupcakes, top with your favourite berries.
• Food Colourings of your choice • Berries of your choice (optional)
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