Red Velvet Cupcakes
with mascarpone frosting | to share
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 pack
Red velvet cake mix
(Contains Soy, Wheat May be present Lupin, Milk, Tree nuts, Peanuts, Sesame, Egg, Gluten)
2 piece
Egg
(Contains Egg)
200 g
Mascarpone
(Contains Milk)
200 g
Powdered sugar
(May be present Milk, Egg, Soy, Gluten, Tree nuts)
Not included in your delivery
150 milliliters
Water
80 milliliters
Sunflower oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Line a muffin tin with baking paper by cutting squares large enough to fit in each muffin tin cup (see Tip).
- Add the red velvet cake mix, eggs, sunflower oil and water to a large mixing bowl.
- Mix well until it becomes a smooth batter.
Tip: if you have paper cupcake or muffin liners, use these instead.
- Divide the batter over the muffin tin, filling each cup until it almost reaches the top.
- Bake in the oven for 15 - 20 minutes, until cooked through.
- Meanwhile, add the mascarpone and powdered sugar to a mixing bowl.
- Mix with a handheld mixer until you have firm peaks.
- Remove the cupcakes from the oven and allow to cool down completely, for about 30 minutes.
- Once the cupcakes have cooled, remove them from the tin.
- Spread the mascarpone frosting on top.
- Serve the cupcakes.