It's tricky to know what to take to a lingerie party, most people take booze, which is fine, but there's always too much; or no-one takes anything as they want to take booze but think everyone else will be doing the same.
So I'm like... "I'm taking cupcakes" and there was booze a'plenty and cakes for everyone, plus sneaky seconds - perfect!!
I decided to make Red Velvet as the colour matches the theme of the party and I'd never made it before - I'd like to remind you all that my cakes are experimental as I have no training so I just wing it most of the time!!! :-)
This is why these cupcakes aren't that red, I still cannot fathom why they didn't go bright red like the recipe promised or why the recipe stated the batter will make 12-16 and I came out with 30!!!!
Baffled much?......... Er yeah!!
I blame the boy! ("mummy I want to eat it" at the top of his lungs every darn second, even when it was just butter and sugar!!!!)
I used normal butter instead of unsalted and I only had 38ml of red food colour not the 40ml requested, but surely this cannot account for the strange colour or the gazillion cakes the batter made.
I will say though, these cakes tasted delicious!!!
Anyhoo.....
I'm not going to say where I got this recipe as it smacks, to me, of bad press and I don't want to do that to anyone. Anyway it was probably my own daft incompetance! :-)
Recipe - makes..... as many as it makes :-/
300g plain flour
300g caster sugar
120g butter
2 large eggs
20g cocoa powder
38ml red food colour (recipe book stated 40ml but 38ml is all I had)
1 tps vanilla extract
240ml buttermilk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
- Preheat oven to 190/Gas Mark 5 and line muffin tin with muffin cases.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time making sure one is incorperated fully before adding the next.
- In another small bowl mix together the vanilla, cocoa and food colouring to make a paste.
- Add paste to batter mixing until fully incorperated.
- Sift the flour into the batter in two batches alternating with the buttermilk, mixing thoroughly after each addition.
- In another bowl mix the bicarb and vinegar together and add to the batter mixing until fully incorperated.
- Fill the cases 2/3 full and bake for 18-20 mins.
- Check centre cake with toothpick and place on cooling rack to cool completely.
160g butter
400g icing sugar
1/2 cup rapsberry jam (I used seedless)
1/2 tsp vanilla extract
- Mix butter and icing sugar until combined.
- Add jam and vanilly and mix until smooth.
These cakes were a major hit with the girls.
ENJOY!!
xx Kat xx
P.s If anyone can see where I went wrong to get all those cakes that weren't particularly red, please, please, please let me know. Ta very much :-)
I can't tell you where you went wrong...sorry :( But the end result is still fabulous :)
ReplyDeleteThank you :-)
ReplyDeleteI'm still baffled though. I'll try again at some point I'm sure
xx
I love the 'lips' on the frosting! And, the way I've always felt when I make my red velvet (which is red but not BRIGHT RED) is that the amount of dye it takes to get that red/red color is too much and I think it makes the cupcake bitter....so BE GLAD! As long as they taste good that's what really counts!
ReplyDeleteOh really?! That's interesting, I feel better now :-) xx
ReplyDeleteI've seen people using red gel colouring as it's much more concentrated to get the rich red colour. And to combat the bitterness of using too much red colouring, you could add a pinch of salt...but thats too taste.
ReplyDeleteI thought about doing that but all the recipes I found had liquid colour. I'll have a go and see what it comes out like :-)
ReplyDeleteThanks