Marian Keyes Red Velvet Cupcake Swirls

I recently had the honour to be a guest blogger on the Ranting Chef‘s blog… (as seen here) but thought I would share the blog for others to see!

I love the whole concept of *Saved by Cake* by Marian Keyes. It appeals to the baker in me – not only because of all the delicous recipes but also because I do believe that there is a therapeutic healing power in mixing and baking and creating life out of flour and eggs (amongst other ingredients).

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Marian Keyes is a well-known international bestseller with many famous books under her belt (Angels, Rachel’s holiday, Sushi for Beginners, etc etc) who suffered a bout of depression (or rather what she terms as a nervous breakdown) and found her way out via a mixing bowl, batter and a fair amount of frosting.

So I treated myself to the cookery book from amazon a few months back and have been pawing my way through the pages (and pictures) dreaming about which recipe I want to try out first… the combination of chocolate red velvet cake mixture with a cream cheesecake like swirl running through it, had me drooling for many a day…. and here it is….

Red Velvet Cupcake Swirls

red velvet swirls (final)

110g butter

170g caster sugar + 40g caster sugar for cream cheese layer

1 teaspoon vanilla extract + quarter teaspoon vanilla extract for cream cheese layer

40g cocoa powder

a pinch of salt

1 Tablespoon red food colouring

1 teaspoon white wine vinegar

3 eggs

160g self-raising flour

200g cream cheese

  • To make cream cheese layer by beating the cream cheese with 1egg, 40g caster sugar and 1/4 teaspoon vanilla extract
  • To make red velvet mix – melt butter and add sugar, beating well.
  • then add Vanilla extract & mix
  • Add cocoa powder and mix
  • Add salt & mix
  • Add food colouring and mix
  • Add vinegar & mix
  • red velvet swirls (mix)
  • All this mixing between additions will create the red velvet creation that you need
  • In a separate bowl – beat the eggs and then add to mixture
  • Sieve in flour and fold through
  • Divide mixture among 12 paper cases – bottom is the red velvet mix, middle is cream cheese layer and top with the remaining red velvet mix
  • red velvet swirls (in cases)
  • using a cocktail stick (or a chopstick), swirl the batters together (without mixing too much)
  • red velvet swirls (swirled pre baking)
  • Bake for 25-30min at 180degrees
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