INGREDIENTS
Cupcake
• 2¹/³ cup (585 ml) cake flour
• 1 tablespoon (15 ml) cocoa powder
• 1 teaspoon (5 ml) bicarbonate of soda
• 1 teaspoon (5 ml) baking powder
• 1½ cups (375 ml) castor sugar
• ¾ cup (185 ml) buttermilk
• ¾ cup (185 ml) vegetable oil
• ¼ cup (60 ml) beetroot juice
• 1 tablespoon (15 ml) red food colouring
• 2 teaspoons (10 ml) white vinegar
• 2 eggs
Cream Cheese Icing
• ½ cup (125 ml) Clover Mooi River butter, at room temperature
• 1 cup (250 ml) Clover cream cheese, at room temperature
• 1 tablespoon (15 ml) Clover cream
• 1 teaspoon (5 ml) lime zest
• 2 — 2½ cups (500 — 625 ml) icing sugar, sifted
Method
1. Preheat the oven to 180°C. Line 18 x 80 ml capacity muffin pans with
paper cases.
2. Sift the cake flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. Stir in the castor sugar.
3. Whisk the buttermilk, vegetable oil, beetroot juice, food colouring,
vinegar and eggs in a jug until combined. Make a well in the centre
of the flour mixture. Add the buttermilk mixture and stir until just
combined.
4. Divide the mixture among the paper cases. Bake for 20 to 25 minutes
or until an inserted skewer comes out clean. Transfer the cupcakes to a
wire rack to cool completely before icing.
Cream cheese icing
5. Beat butter until light and fluffy. Beat in cream cheese, cream and zest.
Gradually beat in the icing sugar until the desired thickness is reached.