Tuesday, 3 July 2012

Lunch with the Ladies


 I was invited for lunch at my friend Uma's lovely home in Blackburn.

Just realised that not many photos were taken; perhaps I was too busy eating the scrumptious meal prepared by the hostess and her husband... yeah, you read right, her husband made an awesome potato and prawn curry which we lapped up almost instantaneously.
Poor Nurul, all that was left were potatoes and 1 prawn when she sat for her meal later.





Familiar with the adage "Great minds..."
That'll be Nurul and me. Both of us brought Red Velvet cupcakes to the lunch. Talk about coincidence... #awkward




Red Velvet Cupcakes
taken from BBCGoodFood


2 1/2 cups sifted cake flour
1 1/2 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 small bottle red food colouring
100 g unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

For the frosting:
225 g unsalted butter
340 g mascarpone cheese
3 3/4 cups icing sugar, sifted
1 tsp vanilla extract



Preheat oven to 180C.
Line two 12-cup muffin tins with cupcake liners. 
  Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy.  Beat in eggs, one at a time, then add in vanilla and the red cocoa paste.
Add one third of the flour mixture to the butter mixture, mixing well, then add in half of the buttermilk. Mix in another third of flour mixture, then the buttermilk.
End with the flour mixture, mixing until well combined.
In a small bowl, mix vinegar and baking soda.  Add it to the cake batter and stir well to combine.
Fill cupcake cups with cake batter until they are a little under 3/4 full. Place muffin tins in your preheated oven. Bake for approximately 20 minutes.
Allow cakes to cool completely before frosting.






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