A Delicious Treat
On rainy days when going out is not an option, you can spoil your loved one in the comfort of your own home with a special home cooked meal, or in this case, a decadent dessert.
The recipe is available in the Clover SA Food Favourites cookbook, which is filled with great, wholesome and truly South African recipes that will provide you with an omni-sensorial experience. The recipe book has in part been subsidised by Clover because they believe that good food and great memories shouldn’t be limited by price. Also, by purchasing the cookbook, you will be actively helping ladies around South Africa achieve their business dreams through the Clover Mama Afrika project. The project aims to identify women who are already agents of change in their communities and helps train them to become self-sustaining women with skills which then they can use to derive income from, in order to support orphaned and abused children and the elderly and infirm. If you use this recipe, kindly ensure you reference the benefit to Clover Mama Afrika, it’s important for them to achieve publicity for this wonderful project which empowers South African women.
RED VELVET CUPCAKES
2⅓ cups (350 g) cake flour
1 tbsp. (15 ml) cocoa powder
1 tsp. (5 ml) bicarbonate of soda
1 tsp. (5 ml) baking powder
1½ cup (315 g) castor sugar
¾ cup (185 ml) Clover Danone Inkomazi
¾ cup (185 ml) vegetable oil
¼ cup (60 ml) beetroot juice
1 tbsp. (15 ml) red food colouring
2 tsp. (10 ml) white vinegar
Cream cheese icing
½ cup (120 g) butter, at room temperature
1 cup (250 ml) cream cheese, at room temperature
1 tbsp. (15 ml) Clover UHT cream
1 tsp (5 ml) finely grated lime zest
2-2½ cups (240 – 300 g) icing sugar, sifted
Preheat the oven to 180 °C. Line 18 x 80 ml capacity muffin pans with paper cases.
Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl.
Stir in the sugar. Whisk the buttermilk, oil, beetroot juice, food colouring, vinegar and eggs in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined. Divide the mixture among the paper cases. Bake for 20 to 25 minutes or until an inserted skewer comes out clean. Transfer the cupcakes to a wire rack to cool completely before icing.
Cream cheese icing
Beat the butter until pale and fluffy. Add the cream cheese, cream and lime zest and beat again. Gradually add the icing sugar and beat until smooth, adding enough icing sugar to gain the desired consistency.
SUPPLIED BY: JNPR