Alternative

If there's a cupcake which my family unanimously love it would be red velvet cupcakes.  As much as I would like to oblige to their request most of the time, I find it time consuming to make the cupcakes and frosting separately. More so, the preparation and the actual frosting of the cupcake itself.

I was happy to chanced upon another red velvet cupcake recipe by Marian Keyes.  I am familiar with Marian Keyes since  I love reading novels . She is a non-fiction writer and I was surprised to find she also has a baking book.


Anyway,here's another alternative to the usual red velvet cupcakes taken from her book Saved by Cakes.  The cream cheese topping is baked on top of the cupcake itself so you wouldn't have to be bothered with frosting them. This is such a convenient alternative. So whenever my kids would request for fast red velvet cupcakes, this is the recipe I turn to.





Red Velvet Cupcake Swirl
Recipe Source : Saved by Cakes by Marian Keyes

110 g butter
170 g caster sugar
1 tsp vanilla extract
40 g cocoa powder
Pinch of salt
1 tbsp red food coloring
1 tsp white vinegar
2 eggs
160 g self raising flour

Cream cheese layer :
200 g cream cheese
1 egg
40 g caster sugar
1/2 tsp vanilla extract

Prepare oven to 170 C. Place paper baking cases in muffin tins.

Make the cream cheese layer by beating the cream cheese with the egg, sugar and vanilla extract. Set aside.

To make the red velvet mix, melt the butter. In a bowl beat the melted butter and sugar. Add the following ingredients in exact order :
1. Vanilla extract
2.Cocoa Powder
3.Salt
4.Food coloring
5.Vinegar

Beating well after each addition.

In another bowl, beat the eggs and then add the butter/ cocoa mix. Sieve in the flour and fold.

Divide the batter among the prepared paper cases reserving perhaps about 3/4 cup. Then , dollop a lump of cream cheese mix into each paper case on top of the red velvet mix. Then divide the remaining red velvet mix into the paper cases, on top of the cream cheese mixture.

Swirl and bake for 17- 20 minutes.