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  1. Home
  2. nut free cake recipe

Red velvet cakes with marshmallow icing

Gorgeous chocolatey cakes topped with pillowy marshmallow icing - by Chantal Walsh
  • 22 Sep 2015
Red velvet cakes with marshmallow icing
Cook: 20 Minutes - medium - Makes 16 - nut-free - pregnancy-safe
Proudly supported by
Gorgeous chocolatey cakes topped with pillowy marshmallow icing

Ingredients

250 g unsalted butter, softened

200 g caster sugar

4 eggs

240 g self-raising flour

35 g cocoa powder

2 tsp baking powder

2 tsp vanilla extract

120 ml milk

2 Tbsp red food colouring

250 g chocolate orange lollies, roughly crushed,to decorate

ITALIAN MERINGUE

2 eggwhites

200 g sugar

100 ml water

Method

  1. Preheat oven to 180°C. 
Line 16 holes of two 12-hole (¹⁄³-cup capacity) muffin tins with paper cases.
  2. Put butter, sugar, eggs, flour, cocoa, baking powder and vanilla extract in the bowl of a food processor and process until smooth. With motor running, gradually add milk and red food colouring. Process until mixture is smooth and ingredients are combined.
  3. Divide mixture into paper cases, filling each to ²⁄³ full. Bake for 15-20 minutes or 
until cooked when tested with 
a skewer. Cool on a wire.
  4. To make Italian meringue, heat sugar and water in 
a medium saucepan over a high heat until mixture reaches 115°C on a sugar thermometer.
  5. Meanwhile, put eggwhites in the bowl of an electric mixer. Beat, using whisk attachment, on medium. When sugar reaches 121°C, carefully pour into eggwhites in a continuous stream as whisking continues. Increase mixer speed to high and keep whisking for 5 minutes, or until meringue cools.
  6. Using a spatula or a piping bag, top cooled cupcakes with meringue. Decorate with chocolate orange lollies.
  • nut free cake recipe
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