Tuesday, 23 August 2011

A taste from Home

I just couldn't resist. I have to show you what I'm having for desert tonight. It’s something that was in a parcel full of French goodies sent by my parents.

I'm having 2 mini Kouign Amann and some Ben&Jerry’s Baked Alaska.

Kouign Amann

What is a Kouign Amann you’re asking? A Kouign Amann is a traditional Breton cake (remember I'm from Brittany, France) made of butter and sugar.

That was a quick one. I'm now off to watch the Great British Bake Off and eat my delicious desert!

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Red Velvet Cupcakes

I first discovered the Red Velvet cake/cupcake when I bought the Hummingbird Bakery book. I was quite intrigued with this funny red cake.

Hummingbird bakery cookbook

From intrigued, I became obsessed. I was reading about the history of this cake (nerd alert), kept looking for different recipes and obviously was trying different recipes.

I love this cake because it’s red, its chocolate taste is subtle and it’s got a little je ne sais quoi that I really love. Also, every time I make it, people are impressed and I get lots of compliments Winking smile What? don't tell me you don't like when people compliment you on your baking.

Out of all the recipes I've tried, the Hummingbird one’s is actually the best. Only the recipe though. I'm not a big fan of their cake. Maybe because I find it tastes a bit artificial and they have too much icing on it. They are really pretty though.

I made some for work the other day but as I'm only getting back into blogging, I forgot to take some pictures Sad smile

Anyway, here is my recipe: Helene’s Red Velvet Cupckaes (adapted from the Hummingbird Bakery cookbook)

Ingredients:

  • 70g butter at room temperature (I always use salted butter)
  • 170g caster sugar
  • 170g plain flour
  • 12g cacao powder
  • 135ml buttermilk
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cider vinegar
  • Red food colouring (paste)

Method:

  • First, cream the sugar and butter together for a few minutes.
  • Then, in a separate bowl, mix the flour, the chocolate, the salt and the bicarbonate of soda.
  • Add half of the flour mixture to the butter mixture. Once combine, add half of the buttermilk. Mix gently and repeat this process.
  • Once well combined, add your food colouring until the reaches a nice and vibrant red and then, finish by adding the vinegar.
  • Bake for about 25 minutes at 150 degrees

Little Red Velvet Cupcake

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