Red Velvet Cupcakes with Cream Cheese Frosting

1. Preheat oven to 180°C with ‘4D Hot Air’ mode.

2. Peel beetroots and cut them into slices. Then boil the beetroot until cooked and soft. Strain the boiled beetroot, and blend using a food processor.

3. In a large mixing bowl, sieve cake flour, almond powder and baking powder. Mix well.

Tip: Cake flour has lower protein content than all-purpose flour, producing lighter and softer cakes.

4. Using a kitchen machine with a whisk attachment, whisk brown sugar, castor sugar and eggs starting at speed ‘2’ and increasing gradually to speed ‘4’.

5. When mixture turns slightly pale and fluffy, add in the flour mixture gradually.

6. Then add melted butter, vegetable oil, and the blended beetroot. Whisk well.

7. Line a muffin pan of about 7cm diameter with paper baking cups.

8. Fill each baking cup with the cupcake batter, to about ¾ full. Tap tray on a table, a few times, to release air bubbles.

9. Bake in the oven for about 20 to 25 minutes. To check if cupcakes are fully baked, stick a baking needle or a toothpick into the cake and make sure that it comes out clean.

10. Change attachment to the Dough Hook attachment, and then in a clean mixing bowl, add cream cheese, icing sugar, and the zest of two lemons. Beat the mixture until smooth.

Tip: Fresh lemon zest gives desserts an instant lift and a refreshing taste.

11. Transfer the mixture into a piping bag with your desired nozzle. Pipe cream cheese onto the cooled cupcakes.

12. Add on other decorations or enjoy the cupcakes with the cream cheese frosting!

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