Bake some wallet friendly treats with Ben!
It’s Valentine’s Day, and cake shops are full of heart-shaped biscuits and pink cupcakes. One of the most popular cakes on this day is the classic Red Velvet. These melt-in-the-mouth cakes combine dark cocoa with a rich cream cheese frosting. Instead of buying just one, why not make a batch? Here’s my variation on the recipe for you to try. This recipe will make either 12 fairy cakes or 8 American-size cupcakes.
For the Cake, you will need:
1oog caster sugar
150g self raising flour
50g cocoa powder
drop of milk
1tsp baking powder
1 tbsp red food colouring (*See stage 5 of method below)
1 tsp vanilla extract
For the Cream Cheese Frosting, you will need:
450g icing sugar
200g cream cheese
100g unsalted butter
2 tsp vanilla extract
1tsp red food colouring (optional)
*Top Tips before you start*
-Leave the unsalted butter out to soften! This way it will be easier to mix when you make your icing
-Preheat the oven at 180 degrees C before you start so that you can put the cakes straight in the oven once you’ve finished making them!
1. Combine the sugar and butter in a bowl until creamy
2. Mix the eggs in a separate bowl and then add them to the sugar/butter mixture
3. Mix the cocoa powder, self-raising flour and baking powder in another bowl. Then, bit by bit, add the cocoa/flour to the butter mixture. Fold it in softly until it all combines. Keep going until you’ve added all the flour. You should now have a really lovely smelling chocolate mix 🙂
4. Stir in a splash of milk and the vanilla extract.
5. Add the food colouring. (*The redness of the mixture will depend on how dark the cocoa powder is. I like the cakes to be as chocolatey as possible, which means my cakes are not bright red but a deep red. If you want to go for the full on red, then either add only half the cocoa powder OR go for a lighter cocoa powder (eg. a Cadbury’s milk chocolate powder).
6. Put cupcake cases in a tin and add the mixture. Remember the cakes will rise so don’t overfill them! This recipe will make either 12 fairy cakes or 8 American-size cupcakes. I tend to go for the 8 larger cupcakes, so i use muffin cases.
7. Put them in the oven for 16 minutes. (To test if they are done, first see if the tops have cracked. If not, put them back in the oven. If they have cracked, another way to make sure they are fully cooked is to put a knife in one of the cakes. If it comes out clean, they are done! Now you can put them on a cooling rack.)
8. *while the cakes are in the oven*: make the frosting. This is so easy- you just combine all the ingredients. It’s made easier if you have an electric whisk but if not, no worries.
9. Combine the butter, cream cheese and vanilla extract. Add the icing sugar to the mixture through a sieve (to get rid of the lumps) and then beat the mixture. You can either leave the icing like this OR add 1 tsp of red food colouring so that they go a nice pink colour.
10. When the cakes have cooled (they have to be completely cool), add the icing. This is the fun part and you can decorate however you like! Make sure the icing is nice and thick on each cake. I like to finish them off with a dusting of cocoa powder.