2015-12-20

Burgundy velvet


Hello all you lovely people!
I apologise once again for being absent from the blog in this past week. I've been busy and life has repeatedly gotten in the way of blogging. I do however regularly update my Instagram, so follow me there if you do not already. Find me @curlsncakes.

Moving on to the cake, because that why we're all really here, right?
I finally made Red Velvet Cake - or cupcakes really. And no, they weren't red because I didn't have any red food colouring, so instead it became Burgundy Velvet Cupcakes. Their colour makes them great for the festive season, and sweet is always a bit better in winter, don't you think?

It's an easy recipe from The Hummingbird Bakery Cookbook by Tarek Malouf. It contains a little bit of cocoa powder giving it a sort of hybrid taste - not quite chocolate, not quite vanilla. Still very sweet and tasty though. Especially with the cream cheese frosting on top.



Burgundy Velvet Cupcakes

Recipe adapted from The Hummingbird Bakery Cookbook by Tarek Malouf

INGREDIENTS

  • 60 grams butter, room temperature
  • 150 grams sugar
  • 1 egg
  • 20 grams of cocoa powder
  • Red or burgundy food colouring, preferably in gel or paste form
  • 1 teaspoon vanilla sugar
  • 120 ml buttermilk (kärnmjöl in Swedish, can be substituted with filmjölk)
  • 150 grams flour
  • 1/2 teaspoon bicarbonate of soda
  • 1,5 teaspoons white vinegar

  • 150 grams icing sugar
  • 50 grams butter, room temperature
  • 125 grams cream cheese

DIRECTIONS

Preheat the oven to 170°C. Beat the butter and sugar until light and fluffy. Then add the egg.
In a separate bowl mix together the cocoa powder the food colouring and the vanilla. Add this to the egg mixture. Add half the buttermilk, then half of the flour and repeat until it is all well mixed. Lastly add the bicarbonate of soda and vinegar. Pour the batter into paper cups and bake for about 20-25 minutes.

For the cream cheese frosting, mix the icing sugar and butter until well mixed. Then add the cream cheese. Beat until smooth. Do not over beat, stop as soon as everything is incorporated or the frosting will become loose and runny.





8 comments:

  1. Oh my God, Mona! This looks absolutely delicious! It really doesn't help that I'm fasting as I'm reading this post right now. Might try to make them sometime soon :9

    Alive as Always

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    1. Haha Bivi! Thank you my darling! I so wish we could sit together and have these cupcakes over a nice conversation! After your fasting of course! Good luck with your fasting! Would love to hear how it goes if you do make them!
      Much love

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  2. Oh my! These red velvet cupcakes just look positively divine! Thanks for the recipe!


    Rae | Love from Berlin

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    Replies
    1. Oh gosh! Thank you sooo much! It was my pleasure!
      Much love

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  3. These cupcakes look so good! They must taste nice as well with the cocoa :D and the colour doesn't really matter in the end, they look just as yummy and lovely even though they're not red :p

    Julia x

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    1. Thank you so much darling Julia!
      They do have an interesting taste, because it's not quite a lot of cocoa - so the chocolate taste is very mild.
      Ahh, thank you so much!!
      Much love

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  4. Yumm! I can practically taste those crumbs on top of the frosting and my sweet tooth is singing!! =D

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    1. Ahh, thank you darling!!
      Much love

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