We made these for a vintage tea party recently. All the mini cakes and tiny sandwiches were greeted with enthusiasm, as was the tea served from old fashioned fine china teapots. However the stars of the show were undoubtedly these lovely little cakes.
This is a fun recipe to try and don’t be afraid of using a whole bottle of red food colouring. I used Silver Spoon red colouring, which I got in Sainsbury’s and it worked perfectly. You may find it strange adding vinegar to the mix, but mixing it with the bicarb is supposed to make the texture light and fluffy. Don’t panic if you don’t have any vinegar in the house, you can just add the bicarbonate of soda along with the flour. The batter should be a deep red as in the photo below.
Makes 14-16 x 35mm size cup cake cases
- 60g softened salted butter
- 150g caster sugar
- 1 large egg
- 15g cocoa powder
- 38ml red food colouring (bottle)
- 1 tsp vanilla essence
- 130ml buttermilk
- 150g plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white wine vinegar
For the Icing:
- 300g icing sugar
- 50g salted butter
- 125g cream cheese
- Pre-heat the oven to 170 °C or 350 °F
- Cream the butter and sugar together until light and fluffy, then add the beaten egg.
- Mix the cocoa powder, colouring and vanilla together to form a paste then add to the creamed mixture.
- Sift the flour and add to the mixture along with the buttermilk. Whizz until well mixed.
- Mix the the soda and vinegar so they start to fizz. Add to the red mixture and whizz again until again until everything is fully mixed together. It is a thick and gloopy consistency.
- Spoon the mixture carefully into cake cases up to a third the way up then bake bake for 20 minutes.
- Allow to cool on a wire rack before icing.
For the Icing
Mixing all the ingredients together for several minutes until light and fluffy, but firm enough to be able to pipe onto to the cakes. Use a disposable piping bag with a medium size star nozzle. Decorate with red edible glitter or chocolate strands.