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Ruby Rouge Cupcakes

Makes 12


  • 125g Australian unsalted butter, softened
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 1/4 cups plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup cocoa powder, sifted
  • 1/2 cup Australian milk
  • 2 tablespoons red food colouring
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting
  • 250g Australian cream cheese, softened
  • 60g Australian butter, softened
  • 1 cup icing sugar, sifted
  • 1 1/2 tablespoons lemon juice
Download Recipe (PDF)


  1. 1. Beat butter and sugar for 5 minutes until light and creamy. Add eggs one at a time, beating well between additions.
  2. 2. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
  3. 3. 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.
  4. 4. For icing: Beat cream cheese and butter until light and creamy. Add icing sugar and lemon juice beating well until smooth.
  5. 5. To decorate, cut a sliver off the top of each cupcake and reserve. Spoon 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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