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Raspberry Red Velvet Babycakes

With Delaney Mes

Raspberry Red Velvet Babycakes

Time: 30 mins
Makes: 24 mini cakes
Cost per batch: $9

125g butter, softened
1 tsp vanilla essence
1/2 cup caster sugar
2 eggs
1 cup standard plain flour
2 tsps baking powder
3/4 cup frozen raspberries, defrosted slightly
1 Tbsp cocoa
1 Tbsp red food colouring

Cream butter, sugar and vanilla until light and fluffy.
Add eggs one at a time, beating well after each addition.
Add raspberries. Mix food colouring and cocoa together to form a paste and add.
Sift flour and baking powder together over the creamed mixture and mix it all together gently and spoon into 24 mini muffin pans greased and lined with patty cases.
Bake for 15 minutes at 190C.

Ice with vanilla buttercream or cream cheese icing

Vanilla Buttercream
1/2 cup sugar
2 large egg whites
170 g butter, softened
1 tsp vanilla

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water until sugar is dissolved.
Transfer mixture into a cake mixer, or using electric beaters whip until it turns white and about doubles in size.
Add vanilla, and then add butter in chunks, whipping as you go.
Continue whipping (this can take about ten minutes).
Use a piping bag to ice the cupcakes when cool.

Cream cheese icing
200g cream cheese at room temperature
2 Tbsp butter, softened
1 teaspoon vanilla or lemon juice
1 cup icing sugar

Beat butter, vanilla and cream cheese together, and sift over icing sugar mixing well to combine.
Use a piping bag to ice the cupcakes when cool.

(Broadcast: 25 June 2012)