A couple weeks ago I bought these cool silicone bundt cake moulds from Amazon and I can’t get enough of using them. They’re so easy to use and clean – also, two moulds for £13.99 is a bargain! I’ve used them to bake all sorts of cake. I’ve used the swirl one to make coconut and banana cake, marble cake and now I’m using the more traditional-looking Bundt mould (doughnut-ring shape) to make lemon drizzle cake and now, red velvet Bundt cake. Just in time for Mother’s Day too!Initially I was going to make a lemon Bundt cake topped with edible flowers but I’ve missed the delivery for those so I’m opting in for this red beauty instead.
I found out that Bundt cakes are basically the same as standard round cakes. There’s no different in taste – something I used to think was a thing. Their unique doughnut-ring shaped design is pretty much what sets them apart your usual cake so you can use this recipe to make your red velvet cake in a round cake tin, square cake tin, tray bake – whatever you fancy!
Last week I have been baking non-stop. I’ve calmed down this week as I’ve realised I have been eating too many of them and need to give my body a bit of a rest from the sugar 🙂
I’ve created a few cupcake flavours that I love and will share them soon but this one is a big favourite in the house at the moment; vanilla and caramel cupcaked with whipped cream topping and caramel drizzle.
This recipe is very easy to make, takes about 10-15mins to prep, 20-30mins to cook and 5mins to cool. The following measurements will give you about 12 average sized cupcakes. You’ll get more if it’s fairy cupcakes.
Preheat oven to 170′ Degree Celsius / Gas Mark 4 or 5.
Mix together the butter and sugar in a bowl. It is easiest to let the butter soften at room temperature first.
Add little by little the beaten eggs until the batter becomes almost liquid-like. Then add in the vanilla extract and mix.
Fold the sieved flour and baking powder into the batter mix. Don’t over mix to ensure the mix stays fluffy.
Add in the milk little by little until the mixture has a gloopy texture then add in the items you need for the flavour i.e. matcha, chocolate, etc.
Use one scoop per cupcake case. The mix should fill up about half of the case. If not then add more until it fills half of the case.
Bake in oven for about 15-20mins or until cupcakes have risen and are slightly golden.
Take out of oven and set to one side or on a cooling rack to cool down.
For the whipped cream topping:
Add the sugar and double cream into a bowl and use an electric whisk to mix ingredients.
Whisk until your desired consistency – usually when the cream peaks is best for piping or when it stiffens for scooping and spreading.
Notes: If you would like to make your cupcakes all goo-ey inside, you can add the caramel to the inside of the cupcake. Take a look at the images below on how to do it. You’ll need the larger end of a chopstick or end of a pen.
If you gave this recipe a try, let me know how it went by leaving me a comment below 🙂
I know this was supposed to be a morning post so please accept my apologies that it’s been a bit late as I’ve been having trouble with uploading photos from my iPhone to the PC. So last week was pretty good and the weekend was a lovely chilled out one.
On Friday, 1st May we had my nephew Lils around and LO had a great time playing with him. We didn’t go out but I did take them out for a bit of fresh air which was nice for all of us. From Wednesday to Friday I have just been baking like crazy making all sorts of different cupcakes with different flavours; vanilla, caramel, dark chocolate, and matcha green tea. It was so therapeutic and eating them all was even more heavenly! 🙂
There’s something really therapeutic about baking
Saturday
On Saturday, Lils had left us earlier in the afternoon so I took LO with me to have a good catch up with an old workmate over a soya matcha latte. Yum. Then LO’s daddy and I thought about taking him to the funfair and thought why not do it that evening as we already had plans for Sunday. When we got there, we only had 30 mins of rides but that was enough for us. It was £7.99 per person to get in (including LO) so that was £24 for the three of us and to be honest, that’s a lot for just 30 mins of rides.
We took LO onto the cars and on to the hot air balloons (similar to the teacup ride but it also goes up and down in the air) and that was it as it was cold and LO didn’t seem to sure about all of the other rides which seemed to big for his age. We left about 15 minutes after as there wasn’t much for us to do with LO – a bit disappointing after we had paid a lot to get in however I’m sure it would’ve probably been much more enjoyable and fun if we had gone when the weather was warmer, and not in the evening.
This was LO’s favourite ride
Sunday
Today was one of my best friend’s birthday so I thought why not pay her a visit as it’s one of the days that she had free in her busy schedule. She is a pastry chef and always baking away for her clients so I thought why not buy her a beautiful cake as a present this year. I knew she loved the Chinese/Vietnamese celebration cakes from when she tried it at LO’s 1st birthday so I ordered one for her. I get the Chinese cake from a bakery in Canning Town, London from a company called City Cakes Ltd. I ordered the smallest square size (you can choose from square-, circle-, or heart-shaped) which was 8 inches and cost me a decent £28.00. This cake should give out about 10 servings – probably more if you hand out smaller slices but I am sure people would want seconds as it’s so light and fluffy and simply delicious.
WanderingMother 