Red Velvet Cupcake Recipe

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!!

I'm working with Anchor to promote their brand new Rewards Club, find out how you can get some of their kitchenware as well as more prizes - Anchor Rewards Club.

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Banoffee Muffins Recipe

It is just so quintessentially English to partake in elevenses!  That little drink and snack that we indulge in between breakfast and lunch, keeps us going and gives us a lift.  In the cold, grey month of January I for one need a bit of comfort food (in moderation of course!!).  I am therefore wholeheartedly supporting Anchor's campaign to bring back elevenses!!

At 11am the kids are at school, I've spent 2 hours running around after Freddy/ blogging/ shopping/doing a bit of housework and I need to sit down to recharge myself!  A rest and a treat restores the calm and gives me the boost I need to carry on with a busy day!  Anchor want to empower those people like me, who feel the need to enjoy a mid morning snack, to embrace the concept of elevenses in all its glory. 

To help get the Eleveneses ball rolling, we've taken to the kitchen to whip up some delicious Banoffee Muffins.  They are an indulgent treat that embodies the joy of elevenses.

Banoffee Muffins

300g SR Flour

1/2 teaspoon Baking Powder

1 teaspoon Bicarbonate of Soda

1 teaspoon Mixed Spice

110g caster sugar

1 egg

75g Anchor Butter -melted 

6 tablespoons milk

3 Large Mashed Bananas

1 can of Carnation Caramel

My Little Helper 

• Preheat oven to GM5.
• Sieve flour into bowl adding bicarb, baking powder and spice.
• In a bowl mash the bananas.  Add the melted butter, egg, milk and sugar.
• Mix the wet and dry ingredients together.
• Put into a greased muffin pan or into silicone muffin cases.
• Cook for 18-20 minutes.

Turn out and serve with caramel blobbed on top.  Pop in microwave for 10-15 seconds for an indulgent warm Banoffee Muffin to make your Elevenses extra special!

Warm Banoffee Muffins...Yum!