Red Velvet Cupcakes

Red Velvet Cupcakes

Valentine's Day is just under a week away! So if you've forgotten to purchase a gift, you haven't got long to sort something out. We're continuing our theme of love and romance with our latest featured recipe, which gives you something to try out ahead of the big day, to make it extra sweet.

Thanks to their striking red colour, these Red Velvet Cupcakes from Jamie's Cookery are the ideal way to treat your loved ones this year, especially those who are looking to impress without breaking the bank! Jamie is a master at producing sweet and delicious creations, and is a baker that we've featured a few times in the past, so we know this recipe is sure to be just as delicious as the other tasty offerings he as produced over on his blog!

To view the full recipe click here. Or to view some of Jamie's other recipes click here.

Ingredients:

  • 60g of Softened Butter
  • 150g Golden Caster Sugar
  • 1 Beaten Egg
  • 10g Cocoa Powder
  • 1tsp of Red Food Colouring
  • 1tsp of Vanilla Extract
  • 120ml of Buttermilk
  • 150g of Sifted Plain Flour
  • Pinch of Salt
  • 1/2 tsp of Bicarbonate of Soda 
  • 1.5 tsp of Apple Cider Vinegar

For the Cream Cheese Frosting 

  • 300g of Icing Sugar
  • 50g of Softened Unsalted Butter
  • 125g of Cream Cheese, at room temperature 

To Finish 

  • Some Red Sprinkles 

Method:

Step 1 - Preheat the oven to 160°C and prepare a 12-hole cupcake tray some cupcake cases.

Step 2 - In a bowl, mix the butter and golden caster sugar using a hand mixer. Mix on a medium speed until the mixture becomes pale and well mixed.

Step 3 - Add the beaten egg and increase the speed to the highest setting. Continue to mix for roughly 5 minutes, until the mixture looks fluffy.

Step 4 - Add the buttermilk, vanilla extract and flour, and reduce the speed back to medium for roughly a minute.

Step 5 - In a separate bowl or cup, mix the red food colouring, salt, bicarbonate of soda and cider vinegar together to make a paste, and then immediately add it to the cake mixture, and mix on high for one minute until you have a deep red batter.

Step 6 - Divide the mixture evenly between the cupcake cases and bake for 20-25 minutes. To check if they're baked, insert a skewer into one of the cupcakes. If fully baked, it should come out clean and the cupcakes should feel springy when gently poked. 

Step 7 - When baked, leave them to cool in the tray for 5 minutes before moving them to a wire rack to cool completely.

To make the Cream Cheese Frosting

Step 1 - Beat the butter until it changes colour and looks pale. 

Step 2 - Add the icing sugar in three parts, mixing well after each addition. 

Step 3 - Add the cream cheese and mix for around five minutes until silky smooth.

To Decorate

Step 1 - Fill a piping bag - fitted with a nozzle of your choice - with your cream cheese frosting.

Step 2 - Top each cupcake with a generous swirl of cream cheese frosting and finish with some red sprinkle.

Step 3 - Get stuck in!

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Double Oreo Brownies

Double Oreo Brownies

Everyone loves brownies and Oreo's, they're both great! But wouldn't it be even better if you could combine the two? Well that's exactly what Jamie at Jamie's Cookery has done! We're huge fans of brownies here at British Bakeware, so we're very eager to share this Oreo variation of the gooey, chocolate packed dessert. This Double Oreo Brownie recipe is super easy to follow and the brownie itself is simple to make, so even novice bakers can attempt to make this terrific desert!

This fantastic recipe and image is from the brilliant Jamie's Cookery. Jamie's blog is crammed full of great recipe's just like this one and we highly recommend that you go check it out!

Ingredients:

  • 200g Dark Chocolate
  • 100g Butter
  • 250g Golden Caster Sugar
  • 4 Large Eggs, lightly beaten
  • 60g Plain Flour
  • 60g Cocoa Powder
  • 15 Oreo Cookies

To Decorate (if desired):

  • 90g Butter
  • 260g Icing Sugar
  • 4 Oreo Cookies, blitzed in a food processor 
  • 1 tbsp of Milk, if required 
  • A few Oreo cookies, broken in half

 

Method:

Step 1 - Preheat your oven to 160°C.

Step 2 - Grease and line your baking tray.

Step 3 - Melt the dark chocolate in a bowl, over a pan of simmering water. You can also melt the chocolate by giving it short blasts in a microwave. Once the chocolate has melted, take it off the heat and leave it to cool.   

Step 4 - Next, place the butter and sugar in a bowl, and mix until thoroughly combined.

Step 5 - Add the beaten eggs in parts, mixing well after every addition.

Step 6 - Then, add the cooled melted chocolate and mix in thoroughly. The mixture should be smooth and silky in appearance.

Step 7 - Sift in the plain flower and cocoa powder, and gently fold until all the ingredients have combined with the mixture.

Step 8 - Empty the mixture onto your baking tray. If the mixture isn't level, just smooth it over with a palette knife.

Step 9 - Place your Oreo cookies into the mixture, and press down gently. Leave a b it of space in between each cookie.

 

To Decorate (if desired):

Step 1 - Beat the butter until it's pale and fluffy.

Step 2 - Add the icing sugar in three parts, mixing well after every addition. 

Step 3 - Add the Oreo crumbs and mix in thoroughly. If the butter buttercream is a little stiff, add a teaspoon of milk.

Step 4 - Put your Oreo buttercream into a piping bag, fitted with your chosen nozzle. 

Step 5 - Give each brownie a generous swirl of buttercream and top with half an Oreo.

Step 6 - Enjoy!

For the full the recipe, as well as images to guide you, visit Jamie's blog here.

 

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