Tuesday, September 27, 2011

Red Velvet Cupcakes

Right, I'm back! Since I moved to Ballarat I've been struggling to find the time to do my blog. I have no idea why that is because I probably have more time on my hands than I ever have! That and I guess I don't have as many excuses to bake anymore. But anyway... I'm back and I hope to get back to posting regularly!

As promised - here are the Red Velvet Cupcakes I made for our Girls' Weekend in Daylesford. I didn't go with the traditional frosting (because I wanted to make them pretty!) so I'm not sure if these still qualify as Red Velvet or if they're just chocolate cakes coloured red!

Cute cupcakes for my girls!

This one is a Nigella Lawson favourite. Start by preheating the oven to 170c and lining 2 x 12 hole muffin tins. Combine 250g plain flour, 2 tbsp cocoa, 2 tsp baking powder and 1/2 tsp bicarb soda in a bowl. In another bowl (I used an electric mixer), cream 100g soft unsalted butter and 200g caster sugar. When the mixture is soft and pale, beat in 1 tsp red food colouring (I know it seems like a lot but that's what makes these so special!) and 2 tsp vanilla extract. Keep the beaters going and add 1 spoonful of the dry ingredients followed by 1 egg, then the rest of the dry ingredients and another egg. Finally, beat in 175ml buttermilk and 1 tsp vinegar. If you can't get buttermilk, just use normal milk, remove a teaspoon of it and replace it with another teaspoon of vinegar. Divide the mixture between the cases and bake for 20 minutes.

The colour of the mixture is incredible!
Make sure you let the cakes cool completely before you attempt to ice them. I made my own chocolate buttercream but like I said, you may want to use a cream cheese frosting to be true to the idea of Red Velvet Cupcakes!

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