Monday, 24 March 2014

Red Velvet Cupcakes!

If there was one cake that was "In Vogue" right now it would have to be Red Velvet right?
With it's decadent base, enticing colour and scrumptious cream cheese frosting it really does have everything going for it.


On Sunday it was time to dust off the MPQ apron and whip um some scrumptious treats to enjoy in the park with some dear friends. We had a birthday to celebrate!


Sunday marked Mill Point Quartet's 2nd birthday! We set up in our local park and held a free concert to thank everyone for their kind support over the past couple of years. And well, what is a birthday without cake right?

I owe these guys so much. Playing with Mill Point Quartet has been such a wonderful experience and in many ways possibly the best thing that has formed in my life over the past few years. To be able to play exquisite music with your closest friends throughout the year is truly magical and I honestly don't know what I would do without these people. Happy Birthday guys!

Anyway... let's get back to why we are really here - cake!


Red Velvet Cup Cakes

Preheat your oven to 180 Celsius. 

Using an electric mixer (or your stand mixer) beat together 1 1/2 cups of caster sugar, 120g of soft unsalted butter and a teaspoon of vanilla bean past. Once light and creamy beat in 2 large eggs, one at a time. 

In a separate bowl sift together 2 cups of plain flour, 1/4 cup cocoa powder, 1 teaspoon baking powder and 1/2 teaspoon of baking soda. 
In a different bowl combine 1cup of buttermilk and roughly 1.5 tablespoons of red food colouring. 

Pour half of your flour and half the buttermilk mixture into your beaten eggs and sugar. Mix well before beating in the remaining ingredients. 

Divide batter evenly amongst your cupcake holders or lined muffin trays and pop into the oven to bake for 30-35mins. 



Whilst your cupcakes are cooling completely it is time to put together your delicious icing mix!

With your mixer of choice, simply beat together 250g soft cream cheese, 70g soft unsalted butter, 1 teaspoon of vanilla paste, the zest of 1 lemon and a tablespoon of lemon juice. Once creamy, add roughly 2 cups of icing sugar and beat until light and fluffy. 


You may need to add more icing sugar or a little water to get the icing to your desired consistency. 
Decorate to your harts content and serve to some of your favourite people! 

Enjoy! 



Ingredient List:
1 1/2 cups caster sugar
120g unsalted butter
1 tsp vanilla paste (or extract)
2 large eggs
2 cups plain flour
1/4 cups cocoa powder
1tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 1/2 tbsp red food colouring

Icing:
250g cream cheese
70g unsalted butter
1tsp vanilla paste (or extract)
Zest of 1 lemon
1 tbsp lemon juice
2 cups icing sugar (roughly) 


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