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  /  Baking   /  4th of July Red Velvet and Buttercream Muffins

4th of July Red Velvet and Buttercream Muffins

By OneYummyMummy

4th of July Red Velvet and Buttercream Muffins By OneYummyMummy
Method
  • Preheat the oven to 180c fan Line a 12 hole muffin tin and set aside.
  • In a large mixing bowl, cream together butter and sugar (we use a wooden spoon)
  • Add in the eggs one at a time, mixing each time you add.
  • Spoon in the Irish Yogurts Clonakilty Greek Style Natural Live Yogurt and mix again.
  • Pour the food coloring, and vanilla extract into the bowl and mix until all ingredients are well combined.
  • Sift in the self raising flour cocoa powder and baking powder, baking soda.
  • Combine well and Evenly distribute the batter among the lined muffin tin.
  • Bake for 15-18 minutes or until a skewer inserted in the center comes out clean.
  • Remove the cupcakes from the pan and transfer to a wire rack and cool completely.
  • To make the buttercream
  • In a large bowl, beat the butter and vanilla extract completely smooth.
  • Sift in the icing sugar until all is combined.
  • Pipe the buttercream with a piping bag or just spread with a knife on top
  • Finish with sprinkles
Ingredients
  • 100g butter, at room temperature
  • 2 eggs
  • 150g caster sugar
  • 100g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
  • 2 tablespoons liquid red food coloring
  • 2 teaspoons vanilla essence
  • 240g self raising flour
  • 20 grams cocoa powder
  • 1 teaspoon baking powder
  • Buttercream
  • 250g Butter (soft)
  • 500g icing sugar
  • 2 teaspoons vanilla essence
  • Sprinkles to decorate
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