Sneak peak at my Flats Friday Night Drinks Cupcakes

Laura, Myself and Heather

(Quality control)

Baking: More Southern Craving Red Velvet Cupcakettes

More Sourthern Craving Red Velvet Cupcakettes

I fear I maybe missing Carter, as this is the second "southern" delicacy I have made in a week! This time instead of using my usual Red Velvet Cake recipe I used the following Red Velvet Cupcakette recipe which works perfectly for 24 little mouthfuls of heaven.

Ingredients:

2.5 Cup Flour

1 Teaspoon Baking Powder

1 Teaspoon Salt

2 Tablespoons Cocoa Powder

2 Teaspoons Red Food Colouring

1/2 Cup Butter, Softened, Chopped

1.5 Cups Sugar

2 Eggs

1 Teaspoon Vanilla Essence

1 Cup Buttermilk - If I don't have buttermilk I use 1 Cup milk and 2 Teaspoons Vinegar left to sit for half an hour

1 Teaspoon Baking Soda

1. Preheat oven to 180C

2. Cream butter and sugar together until light and fluffy.

3. Add eggs one at a time and mix thoroughly after each addition.

4. Beat in vanilla and food colouring, then dry ingredients (minus baking soda) until just combined.

5. In a separate jug mix baking soda into buttermilk, then pour buttermilk mix into other ingredients and stir until just combined.

6. Put teaspoonfuls of mixture into greased mini muffin tins and bake for 10 minutes.

7. Pipe on cream-cheese butter cream icing to finish.

Yes I decided to make the icing pink for a few...I thought was kinda cute

Note: Red Velvet Layer Cake

My friend Nick Bollard made this Red Velvet Cake for us when my family were at his house. It tasted beautiful, but we decided that more cake was required than the recipe produced (to balance out the icing). This inspired me to make the Red Velvet Cakelettes (as you can see by the picture he also did not believe in tooo much food colouring).

If you would like the make a Red Velvet Cake yourself, instead of the cakelettes, the cakelette recipe will produce double the cake seen in the picture. Just pour it into a round or square springform tin (the bottom lined with baking paper and with greased sides) instead of into muffin pans.

You can also use the butterscotch frosting for the middle layers. Nick iced the top of his with a meringue icing which was light and sweet.

Baking: Red Velvet Cakettes

Red Velvet Cakettes 

 Red velvet cake was popular in the 40s/50s however seemed to die out until a film called Steel Magnolias was released. After this is become increasingly more popular, a New York bakery is even very well known just for its red velvet cupcakes. I like to make cakettes (mini cakes) instead of cupcakes, as if you make a cupcake it  is difficult to add the frosting layer in the middle.

 

Below is my recipe, however as I am not a huge fan of artifical food colouring, I only add 3 Tablespoons red foodcolouring (hence why mine is not quite fire engine red). If you want some the firey red, add 4 - 5 Tablespoons red food colouring.

I have used a butterscotch and vanilla buttercream icing, however you could use crea chese, or buttercream in the middle layer and meringue icing on top.


Note: the cake is traditionally made with buttermilk, however who has that sitting in thier fridge everyday? I use normal milk (even trim if you like) and squeeze the juice of one lemon into it. This makes it curdle and will give a similar result to buttermilk.

Ingredients:
250g Butter
1 1/2 Cups Caster Sugar
2 Teaspoons Vanilla Essence
4 Large Eggs or 5 Small
1 1/2 Cups Flour, Sifted
2 Teaspoons Baking Powder
1/2 Cup Dutched Cocoa
1 Cup Milk with Lemon Juice in it and left for half an hour
3 Tablespoons Red Food Colouring ( 4 - 5 if want fiery red)

250g Butter
2 1/4 Cup Icing Sugar
2 Teaspoons Butterscotch Liqueur
2 Teaspoons Vanilla Essence
2 Teaspoons Vanilla Bean Paste

1. Preheat oven to 160C

2. Cream butter and sugar together until light and fluffy using an electric mixer.

3. Add eggs one at a time, beating well after each addition.

4. Add flour, baking powder, cocoa, milk mixture and food colouring and beat until combined.

5. Spoon mixture into greased muffin trays (I use silicon bakeware). They should be approximately 3/4 - 4/5 full.

6. Bake for 20 minutes or until when a cake tester is inserted it comes out clean.

7. Allow to cool for a few minutes before turning out onto wire tray and cooling until room temperature.

8. Combine all icing ingredients in a bowl and mix until white and fluffy.

9. Cut cakes in half, spread icing in the middle and press back together.

10. Pipe a little dollop of icing on top of the cakette also (I think the one in the picture as a little much icing for eating purposes but looks it pretty).

 

The lighting in which I took this photo isn't very good but they are red inside!