Red Velvet Cup Cakes

IMAG0849

These cup cakes are so easy to make and perfect for a Valentines treat.

Ingredients:

  • 250g plain flour
  • 200g caster sugar
  • 100g unsalted butter
  • 2 eggs
  • 175ml buttermilk (or juice 1/2 lemon mixed with milk to make up 3/4 cup)
  • 2 tbs cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 2 tsp red food colouring

For the icing:

  • 100g unsalted butter
  • 100g cream cheese
  • 150g icing sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Preheat your oven to 180C and line a muffin tin with 12 paper cases. Mix the flour, cocoa, baking powder and soda in a bowl (no need to sift it, just mix it with a spoon to get rid of lumps). In a separate bowl, cream the softened butter and sugar together, then mix in the vanilla extract and red food colouring. Beat in the eggs then finally alternate mixing in the flour mixture and the soured milk or buttermilk until you get a smooth batter. Divide the batter between the cupcake cases and place in the centre of your oven to bake for 20 to 25 minutes.

IMAG0841

While the cakes are baking, prepare the icing. Put the softened butter in a bowl (I soften it in the microwave on the lowest setting) and add the icing sugar. Beat with a small whisk until smooth. Now add the vanilla extract and cream cheese and beat well to get rid of any lumps. Taste your icing and add a squeeze of lemon juice if it is too sweet for you.

Once the cup cakes have cooled, ice them and for a decorative touch add some chocolate or pink sprinkles on top. Enjoy!

IMAG0843

Smarties Birthday Cake

IMAG0773I made this chocolate smarties cake for my son’s 6th birthday party and it went down a treat! The cake is chocolatey but not too sweet and ever so easy to make.

Ingredients:

  • 60g cocoa
  • 5 eggs
  • 330g light brown sugar
  • 225ml sunflower oil
  • 250g self raising flour
  • 1 tsp bicarbonate of soda

Method:

Preheat the oven to 180C. Grease and line a rectangular tray bake tin (I used my lasagne pyrex dish which is 23cm x 30 cm).

Whisk the cocoa with 250ml boiling water, making sure to get rid of any lumps. Set aside. In a large bowl whisk together eggs, sugar and oil. Sift in the flour and baking soda, and lastly stir in the cocoa solution. Pour the mixture into the prepared tin and bakeĀ  for 45 to 55 minutes, until the centre of the cake is firm to the touch or a skewer inserted in the centre comes out clean. Leave the cake to cool while you make the icing.

For the icing you will need to gently melt in a saucepan 100g milk chocolate, 35g dark chocolate, 25g unsalted butter and 5 tbs of milk. Stir over a low heat until all the chocolate is melted and smooth. For those who like their icing more chocolatey, reduce the amount of milk chocolate and substitute with dark chocolate.

Once the cake has cooled down, place it on a serving tray and spread the icing on top. Decorate with smarties, 100s and 1000s and for that extra special birthday look, sprinkle some edible gold powder on top.