Need a recipe for a decadent cake? Try this quick red velvet cupcake recipe for a delicious baked treat today. Stork – love to bake.
Preheat oven to 180ºC.
Generously grease and flour a cupcake tray.
Cream Stork Bake and sugar until light and fluffy.
Add eggs and beat 1 minute longer.
Beat in vanilla until blended.
Combine cocoa, food coloring, and 2 tbsp water; beat into the egg creamed mixture.
Combine flour and salt.
Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed.
Add the baking powder to cake batter. Spoon batter evenly into the cupcake tray; bake for 20 - 25 minutes.
Cool on cake racks before icing.
In a saucepan, whisk together the 1/3 cup flour and milk (if you need to thin the frosting a bit, add 5ml at a time and beat until the desired consistency is reached) and cook, stirring, until thickened.
Cool in the refrigerator. Beat Stork Bake, sugar and vanilla with mixer.
Add flour and milk mixture a little at a time (make ahead of cupcakes so that it has plenty of time to cool).
Beat well, adding milk or cream as needed.
Ice the top of the cupcakes.