Posts Tagged ‘cocoa’

r e d v e l v e t c a k e s

February 22, 2010

This is the recipe I used for the cupcakes I sold at the ShOP Valentine’s Day Baking Extravaganza I posted about earlier. This is a teeny bit more complicated than your standard cupcake recipe as there are a fair few ingredients and it calls for silly amounts of red food colouring (which ends in silly amounts of mess!). Typically red velvet recipes require buttermilk which is not an easy ingredient to obtain! So instead I am using a mixture of vinegar and milk which works as a perfect substitute in this case. I kept it simple, icing them in white vanilla butter frosting. The contrast of the white against the deep red sponge is gorgeous and works so well! 

 

 

R E D V E L V E T C A K E S

250g plain flour

1tsp baking powder

1tsp baking soda

1 tsp maldon sea salt

2 Tbsp cocoa powder

2 bottles red food colouring (78ml)

115g butter

375g caster sugar

2 large eggs (or 3 small)

1 tsp vanilla extract

1 cup whole milk

1 Tbsp white cider vinegar

1 tsp white cider vinegar

 

V A N I L L A F R O S T I N G

200g softened butter

200-300g sifted icing sugar

vanilla extract

milk

 

Preheat the oven to 180°C and line muffin trays with paper cases. Firstly you need to prepare the buttermilk S U B S T I T U T E. In a jug, add 1 Tbsp of the cider vinegar, and top up with the cup of milk. Leave it on the side for at least 10 minutes. It will thicken and look a bit lumpy, a bit like cultured yoghurt. This is OK.

Meanwhile, start to make the cake B A T T E R by sifting the flour, baking powder and salt into a large mixing bowl. Gently combine the red food colouring and sifted cocoa powder together in a separate smaller bowl til smooth.

B E A T the butter and sugar til light and fluffy in another large mixing bowl. Gradually beat the eggs into this mixture, followed by the vanilla extract and red cocoa paste. Once combined, add a third of the flour mixture and mix well. Then add half of the milk and vinegar concoction. Stir well, then add another third of flour. Mix, then add the remaining milk. Finally, add the last of the flour and mix well to incorporate. 

 

 

Lastly, combine the tsp of baking soda with a tsp of cider vinegar in a cup, and once dissolved stir this into the cake batter. F I L L the paper cases about two thirds of the way up, and place in the oven for about 20-25 minutes. You can test whether they’re done by pushing a toothpick or kebab stick into the centre of the sponge. If it comes out clean, they’re ready. These cakes do take a little longer to cook than conventional vanilla cup cakes!

C O O L the cakes in their tins for 5 minutes, then transfer to a wire rack to cool completely. Makes 20. 

To make the F R O S T I N G , beat the butter in a bowl until it’s as white and smooth as you can possibly get it. This is a good time to be the proud owner of an electric mixer (Woe is me! ). Then sift in the icing sugar, a bit at a time, beating to incorporate it. Add a tsp of vanilla and beat it in until you reach a smooth spreadable consistency. If it’s too runny, add more icing sugar; if it’s too stiff, add a splash of milk.

To D E C O R A T E , pipe icing onto the cooled cakes. Then decorate with any candy you can find! Hundreds and thousands, shavings of chocolate, sprinkles, jelly beans, smarties etc… I cut little hearts out of layers of licorice all-sorts and used them to decorate the centre of each cake. The world is your cupcake! 

 

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