A nice big slice of red velvet cake is one of my favourite tea-time treats.
One of the recipes in my new book (only 7 weeks until publication date – eek!) is Blood Red Velvet Cake – the theme being Snow White and her ‘lips as red as blood’….
As I can’t divulge the book recipe just yet, here is my slightly different cupcake version. These are unadulterated red velvet sponges with a silky smooth vanilla buttercream with a cheeky swirl of raspberry jam. Yum!
Crimson Swirly Cakes
[Makes 24 cupcakes]
250g plain flour, sifted
2 tablespoons cocoa powder
½ teaspoon salt
120g softened unsalted butter
250g caster sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon red food colouring paste
1 teaspoon bicarbonate of soda
1 teaspoon vinegar
60g unsalted butter
300g icing sugar – sieved
1 tablespoon milk
1 teaspoon vanilla extract
1 tablespoon seedless raspberry jam
edible glitter to decorate
- Preheat the oven to 190°C/170°C fan/gas 5 and fill two 12-hole muffin trays with paper muffin cases.
- Sift the flour, cocoa powder and salt into a large mixing bowl and set aside.
- In another large bowl, cream the butter and sugar together until smooth, pale and fluffy, using an electric hand whisk or mixer. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
- Mix the buttermilk and the food colouring paste together in a measuring jug.
- Pour a third of the buttermilk/colouring mixture into the creamed butter and sugar, and beat well until combined. Then add a third of the flour/cocoa powder and beat well. Repeat this process until all the buttermilk and flour have been incorporated and you have a smooth and even mixture.
- Next, in a small cup, combine the bicarbonate of soda and vinegar and fold into the cake batter.
- Spoon the mixture into the prepared muffin trays, filling the paper cases about two-thirds full. Place in the oven and bake for about 20 minutes until the cakes are springy to touch or until a skewer inserted into the cakes comes out clean.
- Place the cakes onto a wire rack to cool.
- Whilst the cakes are cooling you can make the icing. Place the softened butter in a large bowl and whip it up, using an electric hand mixer. Add the icing sugar a bit at a time and cream it together with the butter. Add the milk and vanilla extract and mix well until you are left with a smooth, thick creamy icing.
- When the cakes have cooled completely, pipe or spread the icing on top of each cake. Pop your raspberry jam into a disposable piping bag, snip off the end, and then pipe a thin swirl of the jam onto the top of each cake. Add a little dusting of edible glitter and you’re done!