The longer I bake and the more bakers I meet or read about, the more I realise bakers as people love to make others happy. We are a nurturing kind. We are happiest with friends and family around us. I visited with my friends this week, and I tell you, it was a much-needed time out. Just to catch up, giggle and see familiar faces. My aunt also texted me for my pizza recipe yesterday. It was just so lovely to get out my folder of recipes, flick through them and take pictures to send her. Then to send her the modifications that I made to the recipe but didn’t write down because I know them by heart. Food can really bring us together. We sit around the table at breakfast and dinner as families. We bicker and quarrel, but it’s all done in good humour.
I’m a little obsessed with Cupcake Jemma at the moment, so this is her recipe. You can find it on her YouTube channel. Like me, after watching a couple of her videos, you’ll be hooked.
Seeing as this was my first time baking red velvet, they came out surprisingly good. The oven was playing up, so I they could have been lighter, but they still tasted yummy. I also would have liked them to be more red, but that was just me being a little stingy with the food colouring (insert sheepish emoji here! Lol).
235g self-raising flour
15g cocoa powder
250g caster sugar
3/4 tsp salt
270g soft unsalted butter
4 large eggs
3 tbsp buttermilk
1tsp red food colour paste
1 tsp vanilla extract
3/4 tsp bicarbonate of soda
1.5 tsp Cider vinegar
150g soft unsalted butter
240g cream cheese
840g icing sugar
1. Preheat the oven to 170 degrees. Prepare a muffin tray. This recipe will make about eighteen cupcakes.
2. Sift the self-raising flour, cocoa powder, caster sugar and salt into a bowl
3. Add in the butter and eggs and mix for about a minute.
4. To a separate tiny bowl, mix together the buttermilk, red food colouring and vanilla. Then add it to the mixture and beat on medium speed.
4. Add the bicarbonate of soda to the vinegar then add to the batter. Beat for a few second until everything is evenly blended.
5. Spoon the mixture into cupcake cases and bake for 20-25 minutes.
1. Add the cream cheese and butter to a bowl and beat with a hand mixer until light and smooth.
2. Add the icing sugar in two parts, beating well in between.