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).
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
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
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
- 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
- using a cocktail stick (or a chopstick), swirl the batters together (without mixing too much)
- Bake for 25-30min at 180degrees