Red Velvet Cupcake - Robin Hood

By ctozzi

Ingredients

• Cupcake:
• 1 cup (250 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
• 2 tbsp (30 mL) vinegar, divided
• 1 1/2 cups (375 mL) Lantic Granulated Sugar
• 1/2 cup (125 mL) Crisco® Vegetable or Canola Oil
• 2 Naturegg™ Nature's Best™ Eggs
• 1 tbsp (15 mL) red food colouring
• 1 tsp (5 mL) pure vanilla extract
• 2 1/2 cups (625 mL) Robin Hood® Best for Cake & Pastry Flour, sifted
• 2 tbsp (30 mL) cocoa powder, sifted
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 tsp (5 mL) baking soda
• 22-24 (4.5 g each) flat bottomed ice cream cones
• Icing:
• 8 oz (250 g) cream cheese, softened
• 1/2 cup (125 mL) butter, softened
• 1 tbsp (15 mL) pure vanilla extract
• 4 cups (1 L) Lantic Icing Sugar

Details

Servings 1
Adapted from robinhood.ca

Preparation

Step 1

1. Preheat oven to 350°F (180°C).




2. Cupcake: Combine evaporated milk with 1 tbsp (15 mL) vinegar. Set aside.




3. In a medium bowl, using an electric mixer, beat sugar, oil and eggs until well combined. Add food colouring and vanilla. Beat well.




4. In a separate bowl, combine next 4 ingredients. Beat in half of dry mixture to the wet mixture. Beat in reserved evaporated milk mixture and then remaining dry mixture.







For smooth batter with no lumps, place a strainer or flour sifter on top of a large bowl and have your kids sift the flour and the cocoa.





5. In a small bowl, combine remaining vinegar (1 tbsp/15 mL) and baking soda. Allow mixture to fizz. Fold into batter.







Do your kids know what happens when vinegar and baking soda mix together? Watch and see.





6. Place ¼ cup (50 mL) batter into each cone. Place cones into muffin cups and bake, 20-25 minutes or until a toothpick inserted in centre comes out clean. Cool, 30 minutes.




7. Icing: In a medium bowl, beat cream cheese and butter until well combined. Add vanilla and icing sugar and beat until smooth and creamy. Ice each cone and decorate.


Nutritional Information Servings Per Recipe

1 Cupcake (95 g)
Calories 383
Protein 4.5 g
Fat 15.6 g
Carbohydrate 56.9 g
Fibre 0.8 g
Cholesterol 45 mg