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11:56 pm
Supreme Being
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Tue 22-Sep-09
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As promised
Using electric mixer, blend 60g of room temperature unsalted butter with 150g caster sugar until light & fluffy, add 1 egg and beat until well mixed.
I a separate small bowl or cup mix together 10g good quality cocoa powder with about 20ml of red food colouring (just over 1 tbsp) and half tsp of vanilla extract to make a thick paste.
Add to the butter/sugar/egg mixture and mix thoroughly until combined. slowly dribble in 120ml of buttermilk (or sour cream mixed with a little milk). Add 150g plain flour in 2 stages, beating between each stage. Beat all together until you have a nice smooth mixture, then add half tsp salt, half tsp bicarb of soda & 1.5tsp white wine vinegar. beat gently until mixed in, then continue for a couple of minutes at high speed.
Spoon into paper cases (12) and bake for 20-25 mins. (170 deg C, Gas 3)
Decorate with a cream cheese icing made with 125g full fat cream cheese, 50g unsalted butter & 300g icing sugar beaten together.
7:18 am
Supreme Being
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Sun 2-Oct-11
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Might give these a go, interesting combination. Is it a gooey finish? Cannot get sour cream so I would have to sour it with lemon which may make a difference to the finish or taste. Will also look for food coloring when I shop tomorrow.
Trying to enjoy life as it is
10:06 am
Knowledegable
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Sat 9-Jun-12
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Hi Terrier,
Many thanks for this recipe. Can I ask if the finished result is actually red? I tried another recipe yesterday (from Outsider Tart's cookbook) and despite having an obscene amount of red food colouring in it, the cupcakes came out a light shade of brown (and a disappointingly insipid flavour too).
For this occasion we are going for high impact cupcakes...they need to be RED 
8:50 pm
Supreme Being
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Tue 22-Sep-09
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Rob, I think it depends on the quality of the red food colouring, Mine were definitely red, the book recomends the Dr Oetker colouring, but I can't recall what I used. just add a bit more if you want to bwe certain, it's not going to make a massive change to the texture. Good luck
11:13 pm
Supreme Being
Wed 30-Dec-09
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Aly, wouldn't creme fraiche be a good substitute for sour cream?
Maybe worth a try?
6:18 am
Supreme Being
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Sun 2-Oct-11
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Good idea! I use creme fraiche a lot. Always a tub in the fridge!
Trying to enjoy life as it is
9:23 am
Supreme Being
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Mon 21-Sep-09
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Originally red velvet cakes were made with boiled & grated beetroot to get the colour. I had it in the USA once or twice & it's texture is more like a carrot cake. Here's a recipe that you can use for cupcakes or a single cake.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
12:57 pm
Knowledegable
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Sat 9-Jun-12
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Thanks Hattie. I have now made the carrot cake cupcakes (aimed for 24, ended up with 48). Now I need to go buy more flour then will attempt the lemon cupcakes. Also need to make the lemon curd to fill them. Tomorrow I attempt the red velvet cupcakes again and then ice all of these little monsters as they are hopefully being collected tomorrow night. THEN I can get myself and the house cleaned up, pack my suitcase and be ready to fly out the following morning.
9:58 pm
Supreme Being
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Tue 22-Sep-09
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So what is the purpose of all these buns Rob?
Sorry Aly, didn't see your question, yes as Val said they are the texture of a carrot cake type bun
10:41 pm
Moderators
Tue 22-Sep-09
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Terrier said:
So what is the purpose of all these buns Rob?
The birthday of one of Rob's friend I believe.
I'll try that again!
10:42 pm
Moderators
Tue 22-Sep-09
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Blumming quotes! They tick I off no end. Humph.
I'll try that again!
7:55 pm
Supreme Being
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Tue 22-Sep-09
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cheers TA
5:12 pm
Supreme Being
Wed 30-Dec-09
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Terrier said:
Sorry Aly, didn't see your question, yes as Val said they are the texture of a carrot cake type bun
Jan - I think it was Hattie ....... I just suggested creme fraiche instead of sour cream to Aly.
No worries. 
Perhaps you need a lie-down - only joking !!!!! 
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