One of my favourite delights are cupcakes!! I love the way they look and taste. My general favourite is a vanilla based cupcake with any creamy frosting. I love the vanilla and caramel cupcakes at Woolies and my all time BEST are the red velvet cupcakes at Patisserie in Illovo.

I suppose they remind me of childhood days when everything was innocent, exciting and playful!  They are mouthwatering and look like mini delicious heavenly treats. I have selected a couple of pictures of these dreamy creations...that will have your sweet tooth crying for relief!!.

Nigella's White Icing Cup Cakes

 

 

Bobby Flay's (chef from the states) Red vanilla cup cakes are my favourite looking, infact they look  like the cupcakes at Patisserie. I havn't tried the recipe yet, I thought we could give it a try together over the weekend and share our thoughts. 

 

 

 

Bobby Flay Red Vanilla Cup Cakes Recipe

Total Time:2 hr 15 min - Prep: 50 min - Inactive: 30 min - Cook: 55 min

Ingredients: 

  • 15 1/2 ounces all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 13 ounces granulated sugar
  • 1 1/4 cups buttermilk
  • 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food colouring

  • 1 1/4 teaspoons vinegar(white or apple cider can both work)
  • 1 1/4 teaspoons vanilla extract
  • 1/8 cup water

For the cream cheese frosting:

  • 1 1/2 pounds cream cheese room temperature
  • 1 pound butter, room temperature
  • 2 pounds powdered sugar, sifted
  • 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

 

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

source:thefoodnetwork.com

 

 

 


Views: 514

Comment by Candice James on June 22, 2011 at 15:13
These cupcakes are mouthwatering
Comment by Lauren Wasserzug on June 22, 2011 at 17:57
I concur..cupcakes are one of my all time favourite treats. Red velvet cupcakes from La Patisserie are right up there!
Comment by Louise Brauteseth on June 22, 2011 at 21:48
Agree, thank you for sharing:))

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