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 MaloufINGREDIENTS
- 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.
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.
