By Chief Baking Officer Ally Bradley of Kiss Me Cake read more
Back when we launched the Laura Ashley blog in November we invited baker extraordinaire Ally Bradley (Chief Baking Officer of Kiss Me Cake) to share one of her top secret berry cup cake recipes. As we count down the days to Valentines, we’ve invited Ally back to help win over our Valentine with her irresistible red velvet cupcake recipe…
Ingredients (makes 12 large cups)
- 2 1/2 cups sifted flour
- 1 heaped teaspoon baking powder
- 1 teaspoon salt (Nice Sea Salt is best)
- 3 tablespoons unsweetened cocoa powder (ideally Green&Blacks)
- 56ml Rouge food colouring or (113 ml) beetroot juice
- 1/2 cup unsalted butter, softened (Organic butter is best)
- 1 1/2 cups caster sugar (Organic)
- 2 eggs, at room temperature (Organic eggs are a must!)
- 1 teaspoon vanilla (vanilla from vanilla Pod)
- 1 cup buttermilk, at room temperature
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the Scrumdiliumptious Rouge Buttercream Frosting
- 150g Butter softened
- 280g Icing Sugar (Sifted)
- 1-2 tbsp Milk
- 1 tbsp Rouge Food Colouring
- 1/2 tsp vanilla (Vanilla from Vanilla Pod)
- Edible cake glitter- available from any good cup cake supplier (optional)
- Choco hearts- available from any good cup cake supplier or Waitrose (optional)
Step by Step Method
1. Preheat oven to 180 degrees celsius. Line 1x 12-cup muffin tin or silicone pans with cupcake cases.
2. Sift together the cake flour, baking powder and salt into a medium bowl and set aside. In a smaller bowl, mix food colouring and cocoa powder to form a thin paste without lumps and set aside (very important not to have lumps).
3. In a large bowl, using an electric mixer; beat butter and sugar together until light and fluffy for about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula. Nearly there now!
4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don’t do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cases with cake batter until they are a little under 3/4 full. Place muffin tin in your preheated oven. Bake for approximately 20 minutes. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or insert a toothpick into the center of a cupcake (positioned in the center of the tin) and if it comes out clean they are done.
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.
6. Make sure all of your frosting ingredients are at room temperature.
7. In a mixing bowl, mix butter on a medium speed until light and creamy.
8. Add sifted icing sugar and mix (be careful as the icing sugar tends to go everywhere). A good tip is to use a tea towel to cover the bowl
9. Add the milk and rouge food colouring and mix well.
10. Pipe pipe away.
11. Decorate your cups with edible gold glitter + chocolate hearts and serve to your valentine.
Kiss Me Cake recently moved it’s baking kitchen to London’s West End. To visit the Kiss Me Cake website and view all her wonderful creations please click here
(Valentines orders are available for pick up only)
Complete the look by serving your Valentines cup cakes on one of our pretty cake stands…
After some more Valentines inspiration? Get inspired with our ‘Sweetheart Deals’ here