Cup Cakes

Red Velvet Cake


For 12 Cup Cakes
  • 600 g Crème Cake batter (50 g)
  • 300 g Dawn Frostings (25 g) Decorations


1. Crème Cake batter
  • 1000 g Dawn Crème Cake Mix Plain/Chocolate
  • 350 g Whole egg
  • 300 g Vegetable oil
  • 225 g Water
1875g Total


Once Cup Cake bases are cooled
  • Whip up Dawn Frosting till smooth or use out of the tub
  • Pipe with optional shape and taste
  • Finish with any kind of decorations as creatively
  • Top with sprinkles, nuts chocolate, air brush color etc

Tip: Dawn Frosting Vanilla can be flavored with any Dawn Compound


1. Crème Cake batter
  • Mix all Ingredients 1 minute slow, and 3-4 minutes medium speed with flat beater
  • Deposit into Cupcake cases
  • Bake in deck oven: 180°C, fan oven: 150°C for 20-25 minutes
The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients. According to the Food Timeline Web, food historians have yet to pinpoint exactly where the name of the cupcake originated. There are two theories: one, the cakes were originally cooked in cups and two, the ingredients used to make the cupcakes were measured out by the cup.