Red Velvet Cupcakes for World Baking Day
The Kate Tin
The Kate Tin
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Ingredients

  • 180 g Stork Bake
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 1/2 cups
  • 1 1/2 cups
  • 2 tbsp cocoa powder
  • 250 ml
  • 1 cup
  • 3 tsp baking powder
  • 55 g Stork Bake
  • 300 g Icing sugar
  • 125 g smooth full fat cream cheese

Instructions

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