Add cream and fresh berries to your gluten free red velvet cupcake for a delicious delight!
INGREDIENTS:
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YesYouCan Red Velvet Mix
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2 medium eggs or vegan egg replacer
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60g margarine
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160ml water
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100ml fresh cream
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berries for toppings
DIRECTIONS:
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Pre-heat oven to 160oC (fan forced) or 180oC (conventional).
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Grease a round cake pan.
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In a bowl, Add 2 eggs, 60g of margarine and 160ml of water then add YesYouCan Red Velvet Mix. Mix on slow speed using an electric mixer.
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Pour batter onto the cake pan and bake for approx. 35-40 minutes.
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Remove from oven and place cake onto a wire tray to cool down.
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Mix all contents of the icing sachet from your YesYouCan Red Velvet Mixpackage.
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Mix with 100ml fresh cream and using an electric mixer, beat on high until the cream turns into a fluffy mixture.
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Cover the cake with the whipped cream when cool and decorate with plenty of berries.