INGREDIENTS
¾ cup (175g) Clover Springbok Butter
1¾ cups (350g) castor sugar
5 eggs
2 tbsp (30ml) red food colouring
3 tbsp (45ml) cocoa powder
1 tsp (5ml) vanilla essence
¾ tsp (3ml) salt
2 cups (280g) fl our, sifted
¾ cup (190ml) Clover Amasi
1 tsp (5ml) bicarbonate of soda
1 tbsp (15ml) vinegar
SOUR CREAM FROSTING
½ cup (115g) Clover Springbok Butter, softened
¾ cup (190ml) Clover Sour Cream
¾ tsp (3ml) lemon juice
4 – 4 ½ cups (500 – 550g) icing sugar, sifted
Method
Preheat oven to 170°C and line 2 muffin trays with paper cupcake cases – one in each hole.
Cream the butter and sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the food colouring, cocoa powder, vanilla and salt and mix well.
Add the flour and buttermilk, a little at a time until it is all incorporated.
Mix the bicarbonate of soda and vinegar together and stir into the batter.
Divide the mixture between the paper cases and bake for 20–25 minutes, or until an inserted skewer comes out clean.
Allow to cool, before frosting.
SOUR CREAM FROSTING
Whisk the butter, sour cream and lemon juice together using an electric whisk and gradually beat in the icing sugar until mixture thickens.
Chill for 30 minutes before using.
Spread over the cupcakes.
Garnish the top with a few red cake crumbs or for an extra special touch, garnish each with a red rose petal.
CLOVER INGREDIENTS USED IN THIS RECIPE
