Red Velvet Cupcake with Pistachio Frosting

Ingredients for the Sponge mix:

• 450gm YesYouCan red velvet cupcake mix
• 60gm unsalted soft butter or margarine
• 100gm whole eggs
• 160ml water

Method

1. Preheat oven to 160°C (fan forced) or 180°C (conventional oven).
2. Spray the tray with vegetable oil (if you have patty cases, place them in the tray).
3. Add 2 eggs (or egg replacer), 60 g unsalted butter/margarine (room temperature) and water to small mixing bowl then add the red velvet cupcake mix.
4. Using an electric mixer, mix on slow speed for 1 minute. Scrape down sides of bowl.
5. Mix on medium speed for 1 minute.
6. Pour batter evenly into tray and bake for approx. 20 - 25 minute.
7. Remove cupcakes from oven and place them onto wire rack to cool.

For the Pistachio Paste

• 120gm Pistachio kernels, whole
• 25gm sugar
• 90ml water

Method

1. Blanch pistachio, strain the water , keep aside. Remove skin.
2. Blend the nuts ,in the mixer, add sugar and water until a smooth consistent paste.
3. Use the strained water to make the paste and achieve consistency.

For the Pistachio cream cheese frosting

• 170gm Cream cheese
• 70gm Pistachio paste
• 30gm Butter or margarine
• 50gm Icing sugar

Method

1. Sift icing sugar. Whisk sugar and butter until creamy and smooth.
2. Fold in the cream cheese delicately. Add pistachio paste.
3. And mix until uniform.
4. Transfer the frosting in a pipping bag, use desired nozzle and frost the cupcakes.

For the Nut Free Chantilly Frosting

• 150ml Fresh Cream
• YesYouCan Frosting Mix ( Use the full amount from the pack)

Method

1. Whisk the cream (softened) in a small bowl using an electric mixer (on med-high speed) for 2 minutes until it is smooth and fluffy.
2. Reduce to slow speed and slowly add the frosting mix.
3. Scrape sides of the bowl.
4. Using a knife or piping bag spread frosting evenly on cupcakes.