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Before you jump to Red Velvet Cupcakes with Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty straightforward to live green, after all. It’s concerning being practical, most of the time.

We hope you got benefit from reading it, now let’s go back to red velvet cupcakes with cream cheese frosting recipe. You can cook red velvet cupcakes with cream cheese frosting using 17 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Provide Sponge
2. Provide 60 grams unsalted butter
3. Use 140 grams caster sugar
4. Use 1 large egg
5. Use 1/4 tsp vanilla extract
6. Get 4 tbsp red food colouring
7. Provide 1 pinch salt
8. You need 30 grams unsweetened cocoa powder
9. Take 225 grams all purpose/plain flour
10. Provide 120 ml buttermilk
11. Prepare 1/2 tsp cider vinegar
12. Use 1/2 tsp baking soda
13. Provide Frosting
14. You need 25 grams salted butter
15. Take 125 grams cream cheese
16. Provide 1/4 tsp vanilla extract
17. You need 125 grams confectioners/icing sugar

Instructions to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Makes 12 cakes
2. Preheat oven to 180°c/350°f/gas 4
3. Line a 12 hole cupcake pan with paper cases
4. Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated
5. In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture
6. With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour
7. Stir the vinegar into the baking soda and fold into the mixture
8. Leave to stand for 3 minutes
9. Spoon the pan into the paper cases to 3/4 full
10. Bake for 15 minutes or until a knife comes out clean
11. Cool on a wire rack
12. To make the frosting: beat the butter and cream cheese together until there are no lumps
13. Add the vanilla and gradually add the sugar
14. Either use a piping bag or a spoon to decorate your cakes once cool

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