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Red Velvet Petit Fours
These gorgeous Red Velvet Petit Fours make for the most irresistible Valentine’s Day treat or take-home gift for your loved ones. Made with NOMU Cocoa and Vanilla Paste, they don’t just look good but taste delicious too!

Red Velvet Petit Fours

Makes: 16

Ingredients

Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g NOMU Cocoa Powder
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring

Icing: 
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp NOMU Vanilla Paste

Directions

Preheat the oven to 180 °C. Grease and line a 30 x 20 cm Swiss roll pan.

Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time and beat until pale and fluffy.

Sift the dry ingredients together in a separate bowl, and combine the food colouring and buttermilk in a jug.

Fold all the ingredients together to form a smooth batter and pour the mixture into the prepared pan and smooth out with a spatula. Bake the cake for 15-20 minutes, or until cooked through. If you touch the cake lightly it should spring back when cooked. Remove from the oven and set aside to cool. Once cooled, cut the cake into 16 small squares and set aside.

For the icing, cream the butter and cream cheese together until smooth. Add the icing sugar and Vanilla Paste and mix until just combined – don’t over-mix as the icing can become runny. Dollop or pipe the icing onto the top of each cake square.

Package 4 red velvet petit fours into a box and garnish each one with a sliver of vanilla pod.

Ingredients

Petit fours:
125g softened butter
250g castor sugar
2 extra large eggs
200g cake flour
15g NOMU Cocoa Powder
1 tsp baking powder
1/2 cup (125ml) buttermilk
60ml liquid red food colouring, or a few drops of red gel food colouring

Icing: 
50g softened unsalted butter
250g full fat plain cream cheese
250g icing sugar, sifted
1 tbsp NOMU Vanilla Paste

Directions

Preheat the oven to 180 °C. Grease and line a 30 x 20 cm Swiss roll pan.

Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time and beat until pale and fluffy.

Sift the dry ingredients together in a separate bowl, and combine the food colouring and buttermilk in a jug.

Fold all the ingredients together to form a smooth batter and pour the mixture into the prepared pan and smooth out with a spatula. Bake the cake for 15-20 minutes, or until cooked through. If you touch the cake lightly it should spring back when cooked. Remove from the oven and set aside to cool. Once cooled, cut the cake into 16 small squares and set aside.

For the icing, cream the butter and cream cheese together until smooth. Add the icing sugar and Vanilla Paste and mix until just combined – don’t over-mix as the icing can become runny. Dollop or pipe the icing onto the top of each cake square.

Package 4 red velvet petit fours into a box and garnish each one with a sliver of vanilla pod.

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