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Description
Treat your Mum this Mother's Day with these Red Velvet Cupcakes!
Ingredients
Method
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
