TINEKE AND MABONTLE'S MODERN RED VELVET CUPCAKES
Get Tineke and Mabontle’s Modern Red Velvet Cupcake Recipe from The Tastemaster Junior Season1 Episode 5 here
INGREDIENTS
Cupcakes
- 1 1/4 cups (175g) cake flour
- 3/4 cups (165g) sugar
- 2,5 ml baking powder
- 2,5 ml baking soda
- 5 ml cocoa
- 2,5 ml salt
- 1/2 cup buttermilk
- 1 egg
- 3/4 cup oil
- 2,5 ml vinegar
- 12,5 ml rel gel food colouring
- 2,5 ml vanilla
Cream Cheese Ice Cream
- 250g (1 tub) cream cheese
- 1 cup milk
- 1 tbsp lemon juice
- 3/4 cup sugar
- 1/8 tsp salt
- 1/2 cup heavy cream
Caramel
- 1 cup granulated sugar
- 90 g (6 tbsp) unsalted butter
- 1/2 cup heavy cream
HOW TO MAKE
Cupcakes
- Mix together all the wet ingredients. Buttermilk, egg, oil, vinegar, red gel food colouring and vanilla.
- Add dry ingredients and mix until combined. Cake flour, sugar, baking powder, baking soda, cocoa and salt.
- Pour into prepared cupcake tins.
- Bake at 180°C for 20 -25 minutes for large cupcakes. 15-20 minutes for mini cupcakes
- Let cool before using
Cream Cheese Ice Cream
- Blend together cream cheese, milk, lemon juice, sugar and salt in a blender.
- Transfer to a bowl and mix in the heavy cream.
- Churn for 30 minutes – 1 hour.
- Pour mixture into dome molds.
- Place into freezer to set.
Caramel
- Melt the sugar in a saucepan over medium-high heat. Swirl the pan frequently but do not stir.
- Once your sugar is melted, add butter and whisk vigorously. Keep whisking until your butter has combined with the sugar.
- Remove pan from heat and add the cream. Add cream and whisk vigorously. (If you want a thinner texture, add more cream).
- Let caramel cool for at least 15 minutes before using.
