Red Velvet Cupcakes with Pink Blossom Icing

Red Velvet Cupcakes with Pink Blossom Icing
Product Used for the Recipe
Pal Sweet® Recipes
Ajinomoto Malaysia
Recipe Description

Everyone loves cupcakes, from kids to adults. Baking cupcakes has become easy with Pal Sweet® Low-Calorie Sweetener. Try this out, the finest taste in town right from your oven. You will love the aromatic flavour and every spongy bite of it.

155 g Butter
1 tsp Vanilla essence
1 tbsp Thick cream
3 Eggs
150 g Self-raising flour – combined
60 g Plain flour – combined
15 g Cocoa powder – combined
1 tsp Red pitaya puree
50 g Dried cranberries
140 g Castor sugar

Ingredients: Pink Blossom icing

160g Butter
1 tbsp Red pitaya puree
3 sachets Pal Sweet® Low-Calorie Sweetener
Some desired Decorative sugar crystals
  1. Combine self-raising flour, flour and cocoa powder. Sift lightly and put aside.
  2. Cream butter, sugar and vanilla essence till pale and smooth
  3. Add eggs, one at a time.
  4. Add in combined flour and cocoa mixture to mix.
  5. Add red pitaya puree and thick cream.
  6. Add dried cranberries to the batter.
  7. Fill batter into cup cake cases up to 75% full.
  8. Bake at 170° C for 25 minutes or until golden brown.
  9. For the butter icing: cream butter until smooth and creamy. While still creaming add in red pitaya puree. Continue to cream until smooth.
  10. Add Pal Sweet® Low-Calorie Sweetener to mix.
  11. Fill piping bag with the butter icing and pipe through onto cupcakes and decorate with decorative sugar crystals.
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