Red Velvet Cupcakes

Red Velvet Cake. A hit-and-miss bake for me.

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The deep red colour of red velvet cake is oddly appealling. I first ate one at the Hummingbird Bakery, and I rather liked the unusual taste – a little bit of vanilla, hints of chocolate, and something else I can’t put my finger on. Perhaps it’s the red food colouring. The quantity that goes into these cakes is always quite horrifying!

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Last time I tried these, they didn’t rise properly, and they tasted a little funny. This time they rose like a dream. They were almost a little too light. I know it’s traditional, but I’m tempted to get rid of the step where you mix bicarbonate of soda with vinegar, and replace this with baking powder.

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Originally I was going to pipe the icing on, but I put the wrong nozzle on the piping bag, so in the end went for Hummingbird Bakery style swirls. I feel there was still a little something missing in the taste of these, though they were certainly better once cold, and the icing had set properly. I’m not sure what – I have seen lots of rave reviews for the Hummingbird Bakery recipe (which is what I used) but I might have to try a few others and compare them all.

Still they photographed well. I totally missed the boat for a Valentine’s Day post, but simply couldn’t resist a bit of a romantic theme for these. Come on, they’re red cakes! So out came the rose, and the petals, and I had my fun. Oddly for this time of year, and considering the stormy weather, there was still one perfectly formed red rose clinging to the bushes. So there it went into the photo. Mwah, mwah. Feel the lurrve.

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