Red velvet cupcakes

1 packet butter cake mix, prepared according to packet instructions

1 tsp rum essence

2 tsp red food colouring

2 tsp natural vanilla extract

100g unsalted butter

75g cream cheese

175g icing sugar, sifted

1. Preheat oven to 170˚C.

2. Beat the butter cake mixture with the rum essence, food colouring and half the vanilla until smooth. Spoon
into 12 lined ½ cup muffin moulds. Bake for 18-20 minutes, then cool on a wire rack.

3. Combine the butter, cream cheese and remaining vanilla in a bowl and whip with hand beaters until very

4. Pipe cream cheese icing on 11 cupcakes. Crumble the remaining cupcake onto the icing, then serve.


Note: Take your cupcakes on-the-go in the airtight Fresh Seal Clips 4L storer.