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Ruby Rouge Cupcakes

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“I found this recipe in an Australian Dairy Cookbook, and these make delcious little cupcakes, with a wonderful cream cheese frosting. I think this recipe could easily be made into a larger cake if preferred.”
READY IN:
55mins
YIELD:
12 Cupcakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 180c.
  2. Beat the butter and sugar for 5 minutes until light and creamy. Add the eggs one at a time, beating well between each addition.
  3. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
  4. Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating.
  5. For icing: Beat the cream cheese and butter until light and creamy. Add the icing sugar and lemon juice and beat well until completely smooth.
  6. To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve. Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes. Crumble the reserved cupcake over the icing.

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