Everyone loves red velvet cupcakes right? Well what if you created something that looked like red velvet but tasted like something else delicious?
I’d been wanting to play around with colouring cakes since I made red velvet cupcakes and thought this would be a fun idea.
The frosting was flavoured with musk essence and the cupcakes are vanilla. You can flavour the cupcake batter if you wish but I find when you’re baking something the flavour fades, whereas it stays fresh and vibrant in frosting – this is a helpful thing to remember when making macaroons too, I always flavour the filling rather than the macaroon shells. But you can have a play around and do whatever works best for you.
So when I put these little beauties down, I got the reaction I wanted, “Are these red velvet?”
As everyone tucked in, they looked at me in surprise as they tasted the musk and were expecting a red velvet flavour.
It’s nice to surprise people with your cooking, that’s something I’ve learnt while watching endless cooking shows on television. Cooking elevates the senses, why not throw a tasty spanner in the works?
1/2 cup caster sugar
1 cup self raising flour
2 tablespoons milk
2 teaspoons vanilla essence
190g vegetable shortening
400g icing sugar
pink food colouring
Preheat the oven to 180°C and place 24 mini patty cases into a cupcake tin.
Put the butter, caster sugar, eggs, flour, milk and vanilla essence into a bowl and mix with an electric beater until ingredients are well combined. Add in some food colouring until you get the desired colour.
Spoon the batter into the patty cases and bake in the oven for about 15 minutes. Turn the cupcakes onto a wire rack to cool.
To make the buttercream frosting, cream the vegetable shortening with an electric mixer until it becomes light and white, then add the sifted icing sugar, water and musk essence to taste. Mix until well combined.
Pipe the buttercream frosting onto the cooled cupcakes and decorate.