In the early hours of this morning my sister gave birth to twins! So I baked some cupcakes to celebrate (naturally).
And how could I bake anything other than Dr Seuss Thing 1 and Thing 2 cupcakes? I had the idea for these a while ago after seeing something similar on the internet and I’ve just been counting down the days until I could do it!
I had a bit of a struggle with these as I either needed red cake or red cases. And since I couldn’t find red cases for love nor money, it had to be red cake, which naturally means red velvet, my fave! The problem here being that I also didn’t have any red food colouring! For those of you experienced with red velvet you’ll know that the original red colour comes from the reaction between the cocoa powder and acidic ingredient (usually white vinegar of some kind), but to get a garishly bright red that most of us are used to when it comes to red velvet, you also need a ton of red food colouring. I somehow managed to get a nice good red colour from just the cocoa and vinegar plus some ruby sugarflair gel colouring (which is a dark pink) and a very tiny amount blue food colouring (thanks to my colour theory expert of a best friend for that tip!). While organising my cake decorating supplies later today I discovered I did have red food colouring after all, I guess that’s what I get for not organising that stuff sooner!
I’m not gonna give you the red velvet recipe today as I was on a bit of an improvisation with this one, I also made my own buttermilk, this was a strictly “only use what I already have in the house” project!. When I finally write up a red velvet recipe (and I will, it’s my favourite cake) I’ll let you know how to make your own buttermilk too, a quick google will help you out there in the meantime though.
But what is red velvet without cream cheese frosting, right? And that’s the recipe I’m going to give you today. I’m a huge fan of cream cheese frosting, it’s my absolute favourite and I pretty much love it however it comes. But sometimes I find it can be a bit heavy with too much sweetness and not enough tangyness (totally a word), which is why I love this recipe. It’s really light and creamy and the small amount of sugar really lets the cream cheese shine through! Plus it’s still stiff enough to pipe.
So, this one’s for you T1 and T2. This is your Aunty Michelle’s way of welcoming you into this crazy world
[recipe title=”Cream Cheese Frosting” servings=”” time=”15 mins”]
- 230g full fat cream cheese, room temperature
- 1/2 tsp vanilla extract
- 60g icing sugar, sifted
- 160ml cold double cream*
- Beat the cream cheese until smooth
- Add vanilla and sugar and beat until combined and smooth
- Using a whisk attachment, add the cream a little at a time and whip until frosting is thick and ready to pipe
- Add more sugar or cream to adjust consistency if necessary
*Note – make sure you use a double cream with at least 35% fat content and one that you know whips well. If you’re not using a good whipping cream then your frosting will not thicken up properly.