Sunday, October 28, 2012

Red Velvet cupcakes with Marshmallow Frosting

Red Velvet Cupcakes

350g (2 1/3 cups) plain flour
2 tbs cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
185ml (3/4 cup) vegetable oil
2 eggs
3 tsp red gel food colouring
2 tsp white vinegar

Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.

Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

Marshmallow Frosting

4 large egg whites
1 Cup caster sugar
1 tsp cream of tartar 
2 tsp vanilla essence

Place all ingredients except the vanilla essence into a heatproof bowl then place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Adding vanilla and any colouring. It is done once the mixture has tripled in size and is light and fluffy. 

Thursday, October 25, 2012

Caramel Apples


  • 2  pounds  lady apples or tart apples, such as Macouns or Winesaps
  • 1  pound  caramel squares
  • 10  wooden sticks
Wash and completely dry the apples. Insert a wooden stick into the top end of each. Line a baking sheet with wax paper and set aside.
In a small saucepan over low heat, combine the caramels with ¼ cup plus 2 tablespoons water. Cook until smooth, stirring occasionally, about 10 minutes. Remove from heat.
While the caramel is hot, dip the apples in, swirling to coat evenly. Let the excess caramel drip off and place the apples on the lined baking sheet. Place in the refrigerator to harden, about 1 hour.

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