Britmums and Anchor have challenged a number of bloggers to cook up a recipe using Anchor's delicious butter or cream. As it is Kizzy's birthday today, I spent a very enjoyable few hours baking up cupcakes. Armed with my Anchor wooden spoon and with my Anchor Butter ready in my butter dish, I had my own mini Great British Bake Off in my kitchen and one of the goodies I made was Red Velvet Cupcakes. I kept seeing these cupcakes on TV, in fancy cake shops and I even tried one freshly baked by Eric Lanlard at an event last year, and I really wanted to have a go myself. This was the perfect opportunity!
Ingredients For Red Velvet Cupcakes
4oz softened Anchor butter
4oz caster sugar
2 eggs
4oz self-raising flour
1tsp vanilla extract
4 tbsp buttermilk
10 drops of red food colouring
1oz cocoa powder
1 tsp white vinegar
Method
Preheat oven to 180 degrees and put cake cases into a muffin tin.
Beat together sugar and butter until pale and fluffy.
Beat in eggs one at a time.
Stir in flour, cocoa, vanilla, buttermilk, colouring and vinegar to make a vibrant red mixture.
Divide into cake cases and cook for 15-20 minutes.
Cool on a rack.
Ingredients for Red Velvet Cupcakes Topping
4 fl oz milk
1 egg yolk
1oz vanilla sugar
1-2 tspn cornflour
1 tsp vanilla extract
5 fl oz Anchor double cream
chocolate curls to decorate
Method
Warm milk in a pan.
Mix egg yolk, sugar and cornflour in a bowl.
Gradually add warm milk into the egg mix.
Pour back into pan and heat gently until thickened.
Leave to cool.
Whip cream until stiff.
Fold into vanilla cream.
Top cakes and decorate.
The verdict was that these cakes were really delicious. The soft topping was really yummy with its custardy, creamy flavour. The sponge was vibrant and rich. They looked really impressive too. This is definitely a cupcake I'll make again and again!!
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