Red Velvet
Ruins
Well, these
are called Red Velvet Ruins, because it was supposed to be Red Velvet Cupcakes,
but the cupcakes got ruined by my very old muffin pans, so we turned them into
Ruins… Turned out decadently sweet and moist and yummy!! My biggest hang-up
with cupcakes is that the cake is normally dry and the icing too much and too
sweet. Well, this is the best of both. In one.
Cupcakes
Ingredients
½ cup butter, soft
1 ½ cup
sugar
2 eggs
2tbs cocoa
4tbs liquid
red food colouring
1t salt
1t vanilla
essence
1cup
buttermilk
2 ½ cup
flour
1 ½ t baking
soda (bicarbonate of soda)(koeksoda)
1tbs white
vinegar
Method
Preheat the
oven to 175degrees C. Cream the butter and sugar together.
Add the eggs one by
one.
Mix the cocoa and the food colouring to form a paste...
...and mix that in with
the egg mixture.
Whisk together the salt, vanilla essence and buttermilk until
well combined. Sift the flour.
Taking turns, add the buttermilk and flour to
the egg mixture.
Mix well.
Until smooth and shiny...
Combined the baking soda and vinegar. Add to the
dough and gently fold through, avoiding too much mixing.
Spray cookie/muffin
trays with non-stick spray. Scoop in to fill it just to the half way mark.
Bake
in the oven for 30-35 minutes, and test with your tester needle to confirm.
Remove from the oven.
(Credit:
Allrecipes.com)
Icing
Ingredients
500g icing
sugar
125g cream
cheese (I used cottage cheese….)
125g butter
1t lemon
juice
Method
Whisk the
icing sugar using a hand blender.
Add the cottage cheese and mix until
thoroughly combined.
Add the butter and mix until creamy.
Add the lemon juice
and mix until creamy and smooth and glossy.
(Credit:
Nigella.com)
NOW…
Take the
cupcakes and crumb them into the icing, mixing with the hand blender at first.
When it gets too thick, use a wooden spoon and blend well.
Place in freezer to
cool. Once cooled or frozen (your preference) scoop with ice cream scoop, add
some sprinkles and enjoy!!
Yours in oil
and veggies
Risch
