Sunday, 6 January 2013

Bridgey's red Velvet Cupcakes

I love these cupcakes the colour is just amazing . Today I tried a new butter cream for a change of scenery. I used cocoa and chambord which actually worked really really well together :)  Chambord is one of those things I use for cooking all the time but never actually drink . 

Ingredients :
100g S-R Flour 
15g cocoa powder
1/4 tsp baking powder
115g Softened butter 
115g Caster sugar 
2 eggs
2 tbsp of red colouring  
1 tsp vanilla extract 

For the icing :
250g icing sugar
80g softened butter
2 tbsp of milk 
2 tbsp Chambord 
1 tbsp cocoa powder 

1. Preheat the oven to 180 degrees (350F/gas mark 4) and line a muffin tin with cases . 
2. Soften the butter and cream with the sugar . Then stir in the flour ,eggs and baking powder . In another bowl mix the cocoa , red colouring and vanilla to make a paste then add this to your buttery flourey mix . 
3.Once everything is well combined . Place a tablespoon of mix into your cases and bake for 15 minutes or until a skewer comes out clean. 
4. Whilst the cakes are cooling  get your butter cream ready . Mix the softened butter with the icing sugar until combined. Add the chambord and cocoa and mix until thick - but not to thick that you can't pipe it . 
5. When the cakes are FULLY cool pipe, I decorated with a bit of pink glitter for a bit of well sparkle. 

ENJOY !!!! :)

Just a little side note I picked up this snazzy carrier in Tescos yesterday ... you get the muffin tin and a lid that clips on for easy carrying . I just thought that was a very good invention.  I can't find this one online but Amazon do a very very similar one if not a little more pricey 

No comments:

Post a Comment