Have a little fun with this summer with this awesome recipe! Your kids will love the rock n' roll red and the challenge of perfecting the delicious buttercream frosting should keep you on your toes....

- Makes around 24 cupcakes

For the cakes:

500g plain flour
165g unsalted butter, softened
500g sugar
3 large eggs, at room temperature
6 tbsp red food colouring
3 tbsp unsweetened cocoa
1½ tsp vanilla extract
1½ tsp salt
330ml buttermilk
1½ tsp cider vinegar
1½ tsp baking soda

For the frosting:

6 tbsp plain flour
440ml milk
450g unsalted butter, softened
450g sugar
2 tsp vanilla extract

Preheat oven to 180C/gas mark 4. In a small bowl, sift the plain flour. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.

Whisk together the red food colouring, ­unsweetened cocoa powder and vanilla. Add to the batter and beat well.

Stir the salt in with the buttermilk and add to ­the batter in three parts, ­alternating with flour. With each addition, beat until the ingredients are fully ­incorporated, but make sure you do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda and add to the batter and mix well.

Divide the mixture into cases, then bake each tray of cakes for 20 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool the cupcakes in the tins for 15 ­minutes. Remove from the tins and cool ­completely on a wire rack before mixing together the frosting ingredients and applying the icing.

• Footnote added 16 February 2010: Several readers have queried the quantity of red food colouring in the recipe above. Please note that some red colouring liquids used in the UK are banned in the US (where this recipe originates) and may not be recommended for consumption by children. Readers with a tendency to allergies might consider other options such as beetroot.

Dan Lepard's vanilla cupcakesWhat makes these new-look cupcakes magnificent is their size. They're baked in large muffin cases and topped with a jaunty swirl of butter frosting to give them a Dior glamour. But underneath beats the heart of an old-fashioned pound-cake, albeit one with a touch more flour to give a soft volcano peak.

For the cakes:

125g caster sugar
125g unsalted butter, very soft
2 eggs
2 tsp vanilla essence
150g plain flour
2 tsp baking powder

For the frosting:

75g unsalted butter, very soft
250g icing sugar
75g sweetened condensed milk
75ml double cream

In the bowl of an upright electric mixer, beat the sugar, butter, eggs and vanilla for three minutes on the highest speed until light and fluffy. Sift the flour and baking powder two or three times (this stops tunnels forming in the crumb), then add to the butter mix and beat for 30 seconds. Spoon into eight muffin cups placed in the pockets of a muffin tray, and set aside to rest at room temperature for 30 minutes. Preheat the oven to 180C/350F/gas mark 4. Bake for 20-25 minutes until golden and firm. Leave to cool.

For the frosting, get the butter as soft as possible without melting, then put in a bowl with the other ingredients. Whisk until smooth and fluffy, then top each cupcake with a thick swirl. The sugar in the frosting means it will keep at cool room temperature.
12/23/2010 01:28:25 pm

Scarecrow field, winter poems, and look at the evil, Shou at harvest.


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