Oh no, not another Valentine’s blog post! Well, rest assured, this one has nothing to do with schmoozy love stuff. For me this post is dedicated to my amazing family and friends, who are making my world.
So let me thank you all for being so great. Especially mum, who’s at the moment the biggest and best supporter of a huge project I’m working on.
Christine, for being such an awesome sister and always listening.
Dad for helping me work out some of the complicated tasks ahead.
Emma for inspiring me over the years and never failing to amaze.
Verena for always being there.
Carole for being such a cool fellow foodie.
Elmira for being so enthusiastic about everything I do.
Ayshea for her hard work and amazing creativeness.
Jael for sharing cakes and stories.
Lawrence for being a token Brit and always helping out.
And everyone else too!!! Thank you for following this blog and loving great food! You’re all awesome!
Red Velvet Cupcakes
From The Hummingbird Bakery Cookbook
Makes 12 small cupcakes
10g cocoa powder
20ml red food colouring
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 + 1/2 tsp white wine vinegar
For the frosting:
150g icing sugar
60g cream cheese
heart-shaped sugar sprinkles
Preheat the oven to 170° celsius.
In a bowl, beat the butter and sugar with an electric hand mixer. Once the mix is light and fluffy, add the egg and beat until it’s nicely incorporated.
In a small bowl, mix the cocoa powder, the food colouring and vanilla extract until it becomes a thick paste. Add to the butter mixture and mix until evenly combined. Keep whisking and add the buttermilk, flour, salt, bicarb of soda and vinegar until all is well combined.
Put paper cases into a 12-hole muffin tin. Distribute the dough between the cases, and bake for 25 minutes. The cupcakes are done when a skewer inserted into the middle of a cupcake comes out clean. Put on a wire rack and leave to cool.
Meanwhile, prepare the frosting. Cut the butter into little cubes, and then using an electric whisk, cream the butter and cream cheese together. Add the icing sugar in 3 parts, but hand beat the mixture at first (otherwise you end up covered in icing sugar dust). Once that is all in and mixed, carry on using the electric whist until any lumps have gone from the icing. Put in the fridge to set for 30 minutes.
Fill the icing sugar into a piping bag and pipe onto the cupcakes. Sprinkle with heart-shaped sugar sprinkles.