I love the idea of creating these Red Velvet Cupcakes. Rich in flavour and colour, they offer a little more for your children than the standard cupcake.
Prep Time: 15min
Cook Time: 20min
2½ cups self-raising flour
100g butter, chopped
1 cup of CSR Caster Sugar
1 cup of milk
1 egg, lightly beaten
1 cup fresh or frozen raspberries
½ cup white chocolate bites
Cream Cheese Icing
80g packed cream cheese (softened)
1 tsp grated lemon rind
1 tbs lemon juice
1½ cups CSR Pure Icing Sugar
- Preheat oven to 190°C. Lightly grease or oil spray a 12 muffin tin. Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
- Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
- Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar before serving.
- For the icing, beat butter, cream cheese, rind and juice in a small bowl with electric mixer. Beat until fluffy, and then gradually beat in sifted CSR Pure Icing Sugar. Spread over the cupcakes.