Red Velvet Cupcakes

  • Preparation Time15 mins
  • Cooking Time18 mins
  • Serves12
  • DifficultyEasy

For the cupcakes

125g plain flour
250g Carnation Squeezy Condensed Milk
1 egg
½ tsp vanilla extract
85g buttery spread
1½ tsp baking powder
2 tbsp cocoa powder
5-6 tsp natural red food colouring

For the cream cheese frosting

200g icing sugar
55g butter, softened
Few drops vanilla extract
1-2 tbsp Carnation Condensed Milk
85g full fat cream cheese
Edible red glitter (optional)

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Place the cupcake ingredients in a bowl and beat with an electric hand mixer for 2-3 minutes until light and fluffy.

Spoon into the cupcake cases and bake for approximately 15-18 minutes until springy to the touch and golden brown. Cool slightly then transfer to a cooling rack to cool completely.

Beat the icing sugar, butter and vanilla with the condensed milk and cream cheese until very thick and creamy. Spread or pipe onto the cakes and sprinkle with edible glitter to decorate!

Recipe courtesy of Carnation

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