Tag Archives: cake

Red Velvet Cupcakes and Cake

I love baking!!!  That said, I was a bit scared of baking a red velvet anything but over this past weekend I decided to face my fears. I googled several recipes and decided on a mixture of some.

Ingredients:

For the cake;

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1/4 teaspoon strawberry red food colour

1/2 cup margarine

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla essence

1 cup buttermilk

1 teaspoon white vinegar

1 teaspoon baking soda

For the frosting;

Puratos – non dairy whipping cream used here

Sprinkles

Strawberries

The cast of characters
The cast of characters

In a bowl, sift the flour, baking powder and salt. Then set aside.

In a small bowl mix the cocoa powder and the food colouring and set aside.

Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.

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Beat in the vanilla essence and the cocoa and food colour mixture.

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Add a third of the flour mixture, then beat in half of the buttermilk.

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Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.

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In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.

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Pre heat the oven, 370°F.

Line your cupcake tin with some muffin liners.

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Fill about 3/4 way.

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The recipe said to bake for 20-22 minutes but mine took about 15 minutes to bake.

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For the remaining batter I decided to bake a cake.

The cake, sliced in half.
The cake, sliced in half.

For the frosting, nothing fancy since it was just for our consumption.

Spread some whipping on one half and sprinkle some diced strawberries.

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Layer the other half and cover with the remaining whipping cream.

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For the cupcakes, I just dipped them in the frosting then sprinkled over some sprinkles 🙂

Done
Done

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I would like to mention that normally the frosting on red velvet cakes or cupcakes is cream cheese frosting not whipping cream. I didn’t have any cream cheese and honestly I’m still scared of making some O-o plus have you seen the cost of cream cheese? Jeeze!!

The cake is/was delicious.

Thoughts?

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Carrot Cake

Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.

I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!

Ingredients

2 cups all purpose flour

1 cup sugar

1 tbsp ground cinnamon

1 tbsp ground nutmeg

1 tbsp baking soda

2/3 cup vegetable oil

4 eggs

1 tbsp vanilla essence

3 cups finely grated carrots

2/3 crushed pineapple (juice drained)

1/2 cup sultanas/ raisins

As usual start by pre heating your oven at 350º F

Then grease and lightly dust your baking tin. I also put some piece of parchment paper.

the tin

This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.

Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.

flour,sugar,cinnamon,nutmeg and baking soda

Mix all the dry ingredients then add the vegetable oil.

Oily..

Add the eggs and vanilla essence next.

egg-citing

The finely grated carrots.

too bright… blame it on the flash

I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.

Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.

After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a  bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.

Finally add in the carrots, sultanas and pineapples.

almost there 🙂

After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.

Pour the batter onto your prepared baking tin.

the batter

Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.

Carrot cake

Verdict:

Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.

I’m yet to bake one for Nzilani since currently she’s not into sugar.

Pineapple upside down flop :-(

This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.

Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.

Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?

Ingredients:

2 cups all purpose flour

1 cup sugar

4 tbsp sugar for sprinkling

1 cup margarine/butter

1 tbsp baking powder

1/4 teaspoon salt

4 eggs

1 tbsp vanilla extract/essence

Zest of one lemon

3 ripe bananas preferably mashed

A handful of cake mix (sultanas & raisins)

A handful of chocolate chips

1/2 pineapple sliced horizontally

Pre heat the oven at 350 degrees.

Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.

pineapple slices

In a mixing bowl cream your sugar and margarine till light and fluffy.

Add the eggs and vanilla essence mixture. Mix after every egg addition.

Eggs and vanilla essence

Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie

oops , caught red handed I used an electric mixer O-o

In a separate bowl mix the dry ingredients.

flour,baking powder,salt,lemon zest,sultanas and chocolate chips

Fold in the flour mixture into the mixing bowl.

Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.

just before popping it into the oven

Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.

The big flop:

I baked it longer and the pineapples sorta burned well not sorta they really burned 😦

So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂

Verdict:

I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*

If I could it all over again:

Well,we all know what I’d do differently.

Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.

I’ll make one soon and post.

How it should have looked

The first attempt