Last Sunday, the 19th, was World Baking Day. This year’s slogan was ‘Bake Brave’ inspiring all levels of bakers to try something they’ve never baked before. The official website offers 100 recipes contributed from bakers all over the world, with the difficulty ranging right from complete beginner (level 1) to expert baker (level 100).
I’m not sure my choice of bake was particularly brave. Although graded at level 73, it was easy to put together. I choose it because Red Velvet is something I’ve never attempted before. One of my best friends is a dab hand at it, its one of her signature cakes. Maybe that’s why I’ve never tried it before. Her red velvet had layers and layers of damply delicious cake, piled up high with lashings of cream cheese frosting. These little cupcakes aren’t a patch on her epic ruby red tower, but they are a delicious little treat. They’re rich and feel decadent, but aren’t too sweet.
You can see all 100 recipes here – http://worldbakingday.com/en-gb/recipes – so many of them look delicious. I’m not sure I’m quite ready for number 100, the ultimate challenge cream puff cake, but I’m sure I’ll be having a go at the lava cake and pumpkin cake soon.
Red Velvet Cupcakes
(adapted from Lottie Duncan on World Baking Day)
100g caster sugar
60g self raising flour
8g cocoa powder
1-2 tsp red food colouring
60g cream cheese
90g margarine or butter
90g icing sugar
1/2 tsp lemon juice
red food colour
1. Cream together the butter and sugar until light and creamy.
2. In a separate bowl, beat the eggs. Gradually beat them into the creamed butter and sugar until well combined.
3. Sift in the flour and cocoa powder and mix well.
4. Add the food colouring and beat until the mixture is evenly coloured.
5. Divide between 6 cupcake cases and bake for 15 minutes at 200C. Leave to cool completely.
6. Meanwhile, make the frosting. Cream the butter or margarine until soft. Gradually add in the cream cheese and beat until smooth and well combined.
7. Sift in the icing sugar, then add the lemon juice.
8. Put half in a separate bowl and mix in the red food colouring.
9. Leave to chill for an hour. Put the white frosting in one side of a piping bag, and the red in the other and swirl on top of the cupcakes.