Monday, 17 February 2014

Happy (belated) Valentine's Day

So as it was Valentine's Weekend, it was a busy week in the kitchen. I had three recipes to share: one each for Friday, Saturday and Sunday. I was super organised (for once) and scheduled the posts on Thursday. But, instead of clicking the 'publish' button, I hit 'save'. Rookie mistake. So here are all three recipes at once!

The first is one of my favourite cake recipes of all time, and it's featured on the blog before. My go-to red velvet cake. This time I halved the cake recipe and quartered the cream cheese icing recipe to make a smaller cake. And as it was for Valentine's Day, I baked it in my new heart shaped tin and covered it in heart sprinkles.

(adapted from Food Network)
280g plain flour
1/2 tsp bicarbonate of soda
1 tsp cocoa powder
170g granulated sugar
1 large eggs
170ml vegetable oil
1/2 tsp vinegar
15ml red food coloring
1 tsp vanilla extract
115ml buttermilk

Preheat the oven to 180ºC. Line your cake tin. Sift the flour, bicarbonate of soda and cocoa together. Beat the sugar and egg together in a separate large bowl. In another bowl mix together the oil, vinegar, food colouring and vanilla and then add to the bowl of egg and sugar and beat until combined. Add the flour mixture in batches to the sugar/egg mixture, alternating with the buttermilk. Always start and end with the flour. Pour the batter into the prepared tin. Tap it on the table to level out the batter and release air bubbles. Bake for 25-35 minutes or until a skewer comes out clean. Let the cake to cool on a wire rack for about 10 minutes before turning out of the tin and allowing to cool completely.

Cream Cheese Icing
(adapted from Raspberri Cupcakes)
65g cream cheese, softened
65g unsalted butter, softened
Juice of 1/2
190g icing sugar

Beat cream cheese and butter in a large mixing bowl until smooth and fluffy. Add lemon juice and icing sugar gradually, and beat until smooth.

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