Fashionable Food

Red velvet cake is a relatively new concept to me, and as fashionable as macaroons. The bottom line is that I think I like colourful cakes, so the idea of a shocking red cake intrigued me. So, today was the day. I obviously opted for the Nigella's Kitchen version, in cupcake form, rather than a larger cake.

Dry ingredients were plain flour, cocoa powder, baking powder and bicarb. In another bowl I creamed caster sugar, butter, red food colouring (you can use beetroot to do this too, but not for me), vanilla extract and buttermilk. I gradually mixed the dry and wet together with beaten egg and added cider vinegar. I poured the mixture between 12 cake cases and baked for 20 minutes.


The result was some rather topsy-turvy looking cakes - all different sizes. I do wish I had used muffin cases as I think they make for a more impressive cupcake but hey-ho. The frosting was butter mixed with icing sugar, cider vinegar and cream cheese. I decorated the cakes with chocolate sprinkles, but would have liked some red sugar, as suggested in 'the book', however, this delicacy was not to be found in your average supermarket on a Sunday afternoon.

We have had three of the cakes, and have delivered some to friends this afternoon as they are best eaten on the day apparently (we have a dozen). It would be rude of me not to have another tonight, would it not??

Goddess Mx