Red Velvet Cupcakes with Pink Blossom Icing
Everyone loves cupcakes, from kids to adults. Baking cupcakes has become easy with Pal Sweet® Low-Calorie Sweetener. Try this out, the finest taste in town right from your oven. You will love the aromatic flavour and every spongy bite of it.
| 155 g | Butter |
| 1 tsp | Vanilla essence |
| 1 tbsp | Thick cream |
| 3 | Eggs |
| 150 g | Self-raising flour – combined |
| 60 g | Plain flour – combined |
| 15 g | Cocoa powder – combined |
| 1 tsp | Red pitaya puree |
| 50 g | Dried cranberries |
| 140 g | Castor sugar |
Ingredients: Pink Blossom icing
| 160g | Butter |
| 1 tbsp | Red pitaya puree |
| 3 sachets | Pal Sweet® Low-Calorie Sweetener |
| Some | desired Decorative sugar crystals |
- 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.
Pal Sweet® Recipes
