Week 46 - Red Velvet Cupcakes

Pinch & a punch for the first of the month, it's December so the Christmas countdown starts today! The tree will be going up at the weekend & I'm really looking forward to the party season. We're starting early with our work do tomorrow evening, outfit is sorted, nails are done, just need to work out how exactly you use a velcro roller & I'm ready to go. I bought a gorgeous new pair of heels which are pretty much sky scrapers, even by my standards. I've been off work today so thought I'd better try them out, you should have seen me, teetering round the house in my jammies & a pair of 4 inch heels, actually it's probably best you didn't see me! They're remarkably comfy, but I think as back up I should try & get a pair of those fold able ballet pumps to stick in my handbag...I have a feeling I might have to abandon the stilts at some point!

So entries to my second giveaway closed yesterday & thanks to the random number generator I'm happy to announce the Kel of Writings, Ramblings & Reviews is my lucky winner! Well done Kel, I hope you like the mugs, given the Arctic conditions I hope you enjoy using them to warm up with a nice hot brew? With only 6 weeks left to go in my baking challenge, I'm hoping I can bring you a finale giveaway soon...watch this space.

This weeks recipe is something that I've wanted to try for quite some time & comes from the very beautiful Hummingbird Bakery Cookbook. The red velvet is created by mixing together red food colouring with cocoa powder & vanilla essence to form a paste. Word of advice, do not mistake this as melted chocolate & lick the spoon...eh Mum? I baked this week at my Mum's house & before I could stop her she did exactly that, looked like she'd gone all vampire like & had to spend 20 minutes brushing her teeth!

For the cakes
60g butter
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
1/2tsp vanilla essence
120ml whole milk
150g plain flour
1/2tsp salt
1/2tsp bicarbonate of soda
1 1/2tsps white wine vinegar

For the frosting
300g icing sugar
50g butter
125g cream cheese

1. Beat together the butter & sugar until light & fluffy, then beat in the egg. Mix together the cocoa powder, food colouring & vanilla until you have a smooth paste. Add this to the butter mixture & beat well until all combined.

2. With the mixer on a slow speed, beat in half the milk, then half the flour. Repeat with the remaining ingredients until you have a lovely smooth mixture. Finally add the salt, bicarb & vinegar, then turn up the mixer & beat well for a couple of minutes.

3. Line a 12 whole bun tin with paper cases & fill each about 3/4 full with mixture. Bake in the oven at 170c/GM3 for around 20-25 minutes until well risen & springy to the touch. Leave to cool in the tin.

4. To make the frosting, beat the icing sugar & butter together, then add the cream cheese & beat for around 5 minutes until fluffy, spread this frosting all over the top of the cakes when cool.

These are really delicious & as the name suggests, have a lovely velvety texture! Have a good week, I'm giving my Christmas cake it's final drink of brandy before tackling the decorations! See ya, Rebecca x