soooo winter is the season for delicious foods and warm hearty meals and everything sweet and spiced. I keep 3 cook books of my own of which all recipes are a finishing product of my trials and errors. One for savory, one for sweet, and one for baking.
The most commonly used page out of all 3 books would HAVE to be, hands down, my recipe for red velvet cupcakes. just because I never get sick of them, nor does anyone else, and they're soooooooo pweeeettyyyyy <3 I always though I'd keep my recipes a secret but then I realized I want everyone to eat what I eat and be able to enjoy the fun in cooking the way I do. + it's scares me so much that so many girls (particularly between the age of 18-30) DON'T KNOW HOW TO COOK/BAKE!? disgusting.
anyway, here's the recipe for red velvet cupcakes with cream cheese icing
140 grams plain flour
1.5 tablespoons cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon of baking powderpinch of salt120ml of buttermilk (buttermilk is realllyy good for anything baked as opposed to normal milk)
1 teaspoon vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon of red FOOD coloring past
55 grams of unsalted butter at room temp
170 grams of sugar
2 eggs
FOR THE ICING
110 grams unsalted butter at room temp
110 grams of cream cheese at room temp (i find that aldi's have the best cream cheese!
)
450 grams of sifted icing sugar (icing sugar is also just grounded sugar at it's finest form)
1/2 vanilla pod (optional)
1 teaspoon of vanilla extract
STEPS
1. Preheat your over to 180c (fan forced) 350 (gas) and line your muffin tin with 12 paper cases.
2. Sift the flour, cocoa powder, bicarbonate, baking powder and salt into a medium bowl. In a separate bowl whisk the butter milk, vinegar, vanilla and food colouring to
gether until blended.
3. Cream the butter and sugar together until light and fluffy. Add the eggs, ONE AT A TIME, and make sure to beat it well after each addition. THEN beat in the flour mixture, a THIRD at a time, alternating with a third of the buttermilk mixture, until all is mixed in.
4. Chuck your beautiful looking mixture into your paper cases, bake for 20 mins, take em out when they spring to the touch and cool on wiring rack.
STEPS FOR ICING
1. Beat the butter and cheese until creamy. Add the icing sugar and beat until combined. Split the half vanilla pod and scrape out the seeds into the icing. Add the vanilla extract.
If you've got an icing bag and a nice nozzle, use them to ice your cupcakes. If you don't have them/ don't have time/are feeling lazy, put a dollop on each cupcake and spread with a butter knife. make sure your cupcakes are totally cooled before you ice them!
