Ingredients
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0.34 kg 0 lbs 12 oz kg Eggs
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0.28 kg 0 lbs 10 oz kg Olympic Vegetable Oil 2x10l Poly
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0.21 kg 0 lbs 7 oz kg Water
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0.75 kg 1 lbs 10 oz kg Macphie Vanilla Frosting 10kg SG
Mother's Day Red Velvet Cupcakes
Treat your Mum this Mother's Day with these Red Velvet Cupcakes!
Method
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1. Gradually add 340g egg, 280g vegetable oil, 210g water to 1Kg red velvet cake mix whilst beating on a slow speed.
2. Beat for further 3 minutes and 1 minute on slow.
3. Line a baking tray, this will make about 24 cupcakes, and fill the cupcake cases with 60g of the cake batter
4. Bake at 195°C for 30 minutes
5. Once baked allow, the cupcakes to cool
6. Separate the vanilla frosting into 3 separate bowls and colour them light pink, pink and dark pink
7. Using a selection of shaped and sized nozzles pipe different designs onto each cupcake
8. Decorate with sprinkles, edible glitter and Culpitt Mother’s Day Sugarettes
