Red Velvet Cupcakes!

I simply cannot resist a good cupcake and so I wanted to recreate the iconic 'Red Velvet' from my favourite company in London, "Hummingbird Bakery".

"The Hummingbird Bakery is a sweet tooth's delight.  The cupcakes are so legendary and our special occasions are always chock full of Hummingbird goodies!" Gwyneth Paltrow.

For the cupcakes you will need:

• 60g unsalted butter, at room temperature
• 150g castar sugar 
• 1 egg
• 10g cocoa powder
• 20ml red food colouring
• 1/2 tea spoon vanilla extract 
• 120ml butter milk
• 150g plain flour
• 1/2 tea spoon salt 
• 1/2 tea spoon bicarbonate of soda
• 1 1/2 tea spoons white wine vinegar

Method for cupcakes:

• Preheat the oven to 170 degrees Celsius.
• Put the butter and sugar into a bowl and beat on a medium speed until light and fluffy.
• Slowly add the egg and beat until everything is well incorporated.
• In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.  Add this to the butter mixture until everything is combined.
• Pour in half of the buttermilk and beat until well mixed and then add half of the flour and mix until well incorporated.  Repeat this process until all of the buttermilk and flour has been added and the mixture is smooth. 
• Add the salt, bicarbonate of soda and the vinegar and mix for a couple of minutes.  
• Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched.  A skewer inserted in the centre should come out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
• When the cupcakes are cold, spoon the Cream Cheese Frosting on top.  I kept some of the cupcake crumbs to decorate on top of the frosting to add a bit of colour.

For the cream cheese frosting you will need:

• 300g icing sugar, sifted 
• 50g unsalted butter, at room temperature
• 125g cream cheese, cold

Method for the frosting:

• Beat the icing sugar and butter together on a medium-slow speed until the mixture comes together and is well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Continue beating until the frosting is light and fluffy, at least 5 minutes.
• Do not overbeat, as it can quickly become runny.

And that's how to make the legendary 'Red Velvet Cupcake'... so all you should do now is make a good cup of tea and enjoy!

M x

The Salad With A Glow!

Since I've moved in with my husband and adjusted to married life, I have been diving into home cooking head first and have really enjoyed it.  One thing that I haven't attempted so far is to create a luxury salad, one that you can either eat on its own or pair with chicken etc.  The other day I purchased Madeleine Shaw's new book "Ready Steady Glow" and I couldn't wait to try her Mango and Avocado salad recipe.

"I adore the taste and texture of this fruit and veg combo - the juicy mango and creamy avocado go so well together.  It's a great salad to beat the bloat; mango is beneficial for digestion as it contains prebiotic dietary fibre that feeds the good bacteria in your gut that help break down food."

Recipe from "Ready Steady Glow", by the lovely Madeleine Shaw.

You will need:

50g Cashews
1 mango, peeled and stoned
1 avocado, peeled and stoned
Juice of 2 limes
1 red chilli finely sliced (deseeded if you like)
1 tsp freshly grated ginger
50g rocket
2 tbsp finely chopped mint


Method:

• Heat a small dry frying pan to a medium-high heat and toast the cashews for 5 minutes, shaking the pan to prevent them from burning.
• Once they have browned slightly, tip them onto a plate to cool.
• Finely slice the mango and avocado and toss in half of the lime juice to prevent them from browning.
• Mix the remaining lime juice with the chilli and ginger.
• Pile up the rocket, mango and avocado in the middle of the plate.
• Throw over the toasted cashews, drizzle over the spicy dressing and scatter over the chopped mint.

Now tuck in and enjoy the glow!

M x

A Victorious cake every time!

Sunday's are always great for unwinding and taking a break.  For me, baking does just that.  So I wanted to share with you all a good old recipe that works every time for making the legendary Victoria sponge cake!

Ingredients
For the cake you will need:

200g caster sugar
200g softened butter
4 eggs beaten
200g self raising flour
1 teaspoon baking powder
2 table spoons of milk

For the filling you will need:

100g softened butter
140g sifted icing sugar
A drop of vanilla extract
170g strawberry jam


Method:

* Heat your oven to around 190C/fan 170C/gas 5.  Butter two 20cm sandwich tins and line with non-stick baking paper.
* In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
* Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed.
* Turn onto a cooling rack and leave to cool completely.
* To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar.
* Beat in the vanilla extract if you’re using it.
* Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top.
* Finally dust the cake with a little icing sugar before serving. 



And there you have it.... A classic Victoria Sponge cake that serves up to ten people.  Now go, eat your delicious cake and put your feet up... You deserve it!

M x

Vintage Chocolate Chip Cookies!

Lately, I have been getting into my baking more and realising how much fun and rewarding it is when you finally taste the finished product.  So with that said, I thought that I would share with you a recipe that I always use to make the most scrumptious cookies around!

Ingredients:
150g unsalted butter, softened
80g light brown muscovado sugar
80g granulated sugar
2 teaspoons vanilla extract
1 large egg
225g plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
200g plain chocolate chunks

Method:

* Preheat the oven to Gas Mark 5/190C (or 170C if you have a fan oven).  Line two baking trays with non-stick baking paper.
* Put the butter and sugars into a bowl and beat until creamy.  The best in the egg.
* Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon.  Add the chocolate chips and stir well.
* Using a teaspoon, place small mounds of the mixture well apart on the baking trays.  Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
* Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

And voila!  You now will have at least 20 scrumptious chocolate chip cookies that you and your family can enjoy!

If however you are like me and are a huge Nutella fan (and an even bigger fan of Starbuck's Nutella filled cookies - they are seriously incredible), then why not make your own!

All you have to do is the following:
.  Make the cookie mix and then when you are about to make small mounds for the baking trays, using the palm of your hand flatten the mixture and place a small amount of Nutella on top of it.
.  Then simply fold over the cookie mix so that the Nutella is no longer visible.
.  Bake in the oven for around 8-10 mins on 170C and then leave them on a cooling rack to cool.
.  Once cooled break them open and enjoy the nutty delicious melted centre!

I hope you all are having a relaxing Sunday!  What would you like me to bake next?

M x