Allergie: Gluten
Red Velvet Cupcakes with Pink Blossom Icing
Ingredients
Instructions
Combine self-raising flour, flour and cocoa powder. Sift lightly and put aside.
Cream butter, sugar and vanilla essence till pale and smooth
Add eggs, one at a time.
Add in combined flour and cocoa mixture to mix.
Add red pitaya puree and thick cream.
Add dried cranberries to the batter.
Fill batter into cup cake cases up to 75% full.
Bake at 170° C for 25 minutes or until golden brown.
For the butter icing: cream butter until smooth and creamy. While still creaming add in red pitaya puree. Continue to cream until smooth.
Add Pal Sweet® Low-Calorie Sweetener to mix.
Fill piping bag with the butter icing and pipe through onto cupcakes and decorate with decorative sugar crystals.
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