Red Velvet

For some reason or another red velvet cupcakes have always alluded me.  Every time I've tested a recipe I was faced with the exact same problem. They didn't rise, they had hard and cracked tops and just didn't look like a cake you'd ever want near your mouth.  I've always blamed the oven, I mean, it can't be me.... can it?

Since the move I've obviously gained a brand new oven, so now was the perfect time to test my hypothesis!  Was it the evil old oven with the seal hanging off (thanks mister landlord) or was it in fact, me.  Rather than following any old recipe, I took elements of all of my failed attempts and created a recipe which I believe could solve my little problem.  Turns out I was right, it was the bloody oven!  These cakes came out perfectly!  The rose beautifully and have an amazingly light and fluffy texture.

When it came to showing my first red velvet success I instantly knew I had to use my adorable red car cupcake wrappers from Just Bake!  Normally I'm not a fan of cupcake wrappers, too fussy for my tastes but the moment I laid eyes upon these little sweethearts I was smitten.  Reminiscent of the wonderful Orla Kielys car print designs, they're just perfect for showing off your creations.

Red Velvet Cupcakes

Ingredients:

65g unsalted butter, softened

150g caster sugar

130g plain flour

125ml buttermilk
1 large egg

1tbsp cocoa powder

1/2tsp baking powder

1/2tsp bicarbonate of soda

1/2tsp white wine vinegar

1tsp red food colouring paste

pinch of salt

Method:

Preheat oven to 160C and line a cupcake tray with 12 liners.

Sift together flour, baking powder, cocoa powder and salt then, in a separate bowl, mix the buttermilk and red food colouring together.  Set aside.

In a bowl attached to an electric mixer whip the butter and sugar together until the mixture turns pale and creamy.  With the speed up high, add the egg and whisk for a few minutes.  Add 1/2 of the flour mixture followed by the buttermilk and colouring before adding the remainder of the flour.  Mix well to combine.

Working quickly mix the bicarb and vinegar together allowing it t fizz up slightly before adding it to the cake batter. Quickly fold in into the cake batter.

Divide the batter between the cupcake liners and bake for 23 minutes until risen and a skewer inserted into the center of each cake comes out clean.  Allow to cool in the tin for five minutes before transferring to a cooling rack.

SHARE:

Munchtashes

Someone told me that moustaches are trendy right now.  Fuzzy, soup straining top lip caterpillars...  I have to admit they're just not for me, Munchtashes on the other hand...  A tastier, less hairy option which we ladies can indulge in also?!  Now that I can handle!

SHARE:

Cupcake Push Pops

I recently stumbled upon an amazing idea, an idea so amazing yet so simple that I can't believe I didn't think of it earlier.  That idea is, wait for it.... cupcake push pops!!  Awesome, right?!  I used to love push pops when I was a kid, then when posh pops became like, so totally passé, ring pops were my new love.  Any new and novel way to eat something sweet and I was first in line, pocket money in my clammy, clenched fist.  So when I discovered these cupcake versions I instantly purchased the containers and baked up a batch.  Needless to say my friends were super impressed.  Ooohs and ahhhs were soon drowned out by mmmms as the adorable treats were devoured in an instant.  

The thing I love most about these push pops are the simplicity behind them.  All it takes is a batch of your favorite mini cupcakes, your favorite frosting, some cases and hey presto, you can make push pops.  Just pop a mini cupcake into the case, top with frosting and repeat.  Add a few cute sprinkles and you're ready to paint the town red.

Even little Muffin enjoys them.

Now, if you excuse me.  I have more cupcake push pops to make. 

Lil tip from me, a champagne flute is the perfect size to hold your cases as you pipe.  Just saying ;)

SHARE:

Snapshots of Prague

I thought I'd share some snapshots from my recent trip to Prague.  Prague is the most stunningly beautiful place at Christmas, every door is adorned with a wreath and the scent of cinnamon lingers in the air.  I have never experienced the city at any time other than the festive season (six times and counting) but I'm hoping this Summer I shall rectify this with a trip with some close friends. 

SHARE:

Golden Syrup Pot Puddings

 

So, here we are, 2012. How bad was it that we started a new year on a Sunday?!  I'm sure all those good intentioned healthy eating resolutions were postponed until today.  Mine certainly were.

For the first time in six year, Kris and I decided to shun the parties, clubs, pubs and firework displays in favour of spending the night in our new home with only ourselves and the cats for company.  A night in with a home cooked meal, a few strawberry beers and rubbish TV was just what the doctor ordered after an exceedingly hectic festive season.

Our New Year was rang in with very full tummies following these delicious pots of syrupy goodness.  Reminiscent of those boil in the tin puddings from my early childhood they're simply sugary sweet tins of nostalgia.  The second I saw these puddings baked in the iconically British Golden Syrup tins I just had to try them.  I've been collecting syrup tins for months just waiting for an excuse to give them a whirl.  If, unlike me, you don't go through tins and tins of treacle you can always bake these little puds in ramekins or heatproof glass jars.  

Golden Syrup Pot Puddings

Ingredients:

150g chopped dates soaked in 125ml of hot, black tea for 2hrs

375g golden syrup

50g unsalted butter

150g light brown sugar

2 large eggs

150g plain flour

1tsp baking powder

Method:

Preheat the oven to 180C.

Drain the dates and put aside.  Whisk butter and sugar together until light and creamy, add the eggs mixing well after each addition.  Add dates to the butter mixture before folding in the flour and baking powder.  

Pour 2tbsp of the golden syrup into each tin, tipping as you pour to coat half way up the sides of the tin.  Divide the pudding batter between the tins and place on a baking sheet.

Bake in the preheated oven for 20 minutes or until the pudding is golden and springs back when you touch it.  Allow the tins to cool for 5 minutes before serving topped with a scoop of vanilla ice cream.

SHARE: