4th of July Red Velvet and Buttercream Muffins
Ingredients
100g butter, at room temperature
2 eggs
150g caster sugar
100g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt
2 tablespoons liquid red food coloring
2 teaspoons vanilla essence
240g self raising flour
20 grams cocoa powder
1 teaspoon baking powder
Buttercream
250g Butter (soft)
500g icing sugar
2 teaspoons vanilla essence
Sprinkles to decorate
Method
- Preheat the oven to 180c fan Line a 12 hole muffin tin and set aside.
- In a large mixing bowl, cream together butter and sugar (we use a wooden spoon)
- Add in the eggs one at a time, mixing each time you add.
- Spoon in the Irish Yogurts Clonakilty Greek Style Natural Live Yogurt and mix again.
- Pour the food coloring, and vanilla extract into the bowl and mix until all ingredients are well combined.
- Sift in the self raising flour cocoa powder and baking powder, baking soda.
- Combine well and Evenly distribute the batter among the lined muffin tin.
- Bake for 15-18 minutes or until a skewer inserted in the center comes out clean.
- Remove the cupcakes from the pan and transfer to a wire rack and cool completely.
- To make the buttercream
- In a large bowl, beat the butter and vanilla extract completely smooth.
- Sift in the icing sugar until all is combined.
- Pipe the buttercream with a piping bag or just spread with a knife on top
- Finish with sprinkles
