Monday, 27 July 2015


150 grams of butter...
1 cup of sugar
1 tablespoon of Vanilla essence
3 eggs
1 cup of buttermilk
bottle of red food coloring ( you also can use the powder, gel or beets finely grated)

1/2 tsp of bicarb
1 tablespoon white vinegar
2 cups of plain cake flour
1 tablespoon of cocoa
3 tsp of baking powder .
A pinch of salt
1/2 a cup of fine apricot jam
1 cup of hot water
1 pack of fine coconut
1. Preheat the oven to 190 degC.
2. Using electric mixer beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in.
4. Spoon cake batter into a greased muffin pan . Bake for for about 20-25 minutes, or until a tester inserted in the centre of the cakes comes out clean. Cool the cupcakes in their pans for 10 minutes, then turn them out to cool completely.
Take out two deep bowls , in the one bowl add your jam and water and stir till jam has dissolved . In the other bowl add the fine coconut .
Take all the cupcakes and while the syrup is still warm dip each cupcake one by one into the jam syrup just long enough to let it soak in a bit , then dip into fine coconut and cover completely , shake a little and place on serving tray till all cakes are covered .
Cut red velvet snowball in half and fill / pipe with cream cheese frosting or Vanilla cream .

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