Cupcakes · Occasion

Red Velvet Cupcakes

This weeks bake is Red Velvet Cupcakes- something which I personally have never done before. Not only this, but there was another challenge involved for me this week- I had to make 36 of them for my lovely friend’s surprise Birthday. Read on to find out how it went and to get the recipe for these delicious cakes, which are easier than they look!

So 36 cupcakes on top of having work and an exercise class during a week all to be done before the Friday night-eek! To say I was a little uneasy is an understatement. I decided to do it in two halves to make the challenge seem less like a mountain and more a small hill. So I baked on the Wednesday and Iced on the Thursday evening. A word of warning when the cupcakes first come out they look worrying browner than you expect- but fear not inside the colour is still what you want! Once I had them iced and completed Thursday the relief was unreal!

However, the nerves did come back when the night came and I wasn’t sure how they would go down. The party was some drinks in the upstairs of a bar, so I was apprehensive whether people would want cake with drink. But again, I was proven wrong- They went down a treat and there were only about 10 left by the end of the night! I took the last ones to my other friends birthday the next day when again, they seemed to go down well.

Admittedly, I am feeling quite proud of myself for this and definitely feel a sense of achievement having it been my first go at something like this! I guess I also learned not to be so hard on myself and have a little bit more faith! It was good fun too baking for an event and very satisfying. It’s definitely something I would love to do again.

So here it is, the recipe to these delicious cakes. Keep them in the fridge and they’ll keep for days and days! Recipe inspired by The Humming Bird Bakery.

Recipe:

Ingredients

  • 60g Margarine
  • 150g Caster Sugar
  • 1 Egg
  • 1 Tablespoon of Cocoa
  • 2 Tablespoons of Red Food Colouring
  • 120ml Milk
  • 150g Plain Flour
  • 1/2 Teaspoons of Bicarbonate of Soda
  • 1 1/2 Teaspoons of White Vinegar or Lemon Juice

Icing

  • 300g Icing Sugar
  • 50g Margarine
  • 125g Cream Cheese

Method:

  1. Preheat the oven 170 degrees
  2. Ina large bowl beat cream the butter and sugar together using a handheld electric whisk, do this for about 5 mins until light and fluffy
  3. Beat in the eggs on a high speed
  4. In a separate small bowl sieve the cocoa and add the food colouring. Mix together until you get a dark paste (it won’t look red at first but it will honestly still work) Then add the paste into the large bowl of batter and mix well.
  5. Pour in half the milk then half the plain flour and beat well. Then repeat until everything is well incorporated
  6. Add the bicarbonate of soda and vinegar/lemon juice and beat on a high speed to make the mixture smooth
  7. Spoon the mixture into 12 paper cases at around 3/4 full.
  8. Bake for 20-25 mins, you can tell they’re done by poking the cake and it will bounce back. Turn onto a wire rack after 10 mins
  9. To make the icing- sieve the icing sugar into the bowl and add the butter. Using an electric whisk beat together until they are well mixed. Add the cream cheese and beat again until well mixed.
  10. Put into a piping bag and pipe onto the cakes when they are fully cooled or ice the cakes using a spoon/spatula.
  11. To get the crumble on the cake cut the tops of some which have risen high to get them flat for when you ice them, crumble them using a food processor or crumble between your fingertips. Then sprinkle them onto the icing.

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