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.
Fast Ed’s note: Take your cupcakes on-the-go in the airtight Match-ups™ Clips 4L storer.