Frosted red velvet cakies

Frosted red velvet cakies

By
From
Top With Cinnamon
Makes
24
Photographer
Izy Hossack

Hello, what is this? Is it a little cake or a cookie? Neither. Well, it’s both: it’s a CAKIE! You’ll see people pick one up thinking they’re cookies but then it’s all, SURPRISE – it’s actually a cake pretending to be a cookie. It’s the best of both worlds if you ask me, as we benefit from a better cake-to-frosting ratio. Plus, when you’d normally only eat one cupcake, you can definitely eat two cakies pretty casually. So that’s twice as good really.

Ingredients

Quantity Ingredient
110g unsalted butter
1 teaspoon vanilla extract
220g granulated sugar
2 eggs
4 tablespoons sour cream or plain yoghurt
2 tablespoons cocoa powder
1 tablespoon red food colouring
250g plain flour
1 teaspoon baking powder

Cream cheese frosting

Quantity Ingredient
75g unsalted butter, softened
150g cream cheese
1 teaspoon vanilla extract
150g icing sugar

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking parchment.
  2. Cream together the butter, vanilla extract and sugar in a medium bowl until fluffy. Stir in the eggs, sour cream, cocoa powder and red food colouring until evenly combined. Stir in the flour and baking powder.
  3. Drop heaped tablespoons of the mixture onto the lined baking tray, spacing them about 2.5 cm apart. Bake for 8 minutes, then transfer to a wire rack to cool.
  4. Meanwhile, mix together all the frosting ingredients until smooth. Use a butter knife or palette knife to swirl the frosting on top of the cakies. They can be stored in an airtight container for 3–4 days.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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