I have started to make cup cakes for our take away shop (go! bay tree). This is in spite of William's abhorrance of them, and total discouragement of any activity in the direction of producing them.The thing is.... I really like the cake part of cup cakes, but the icing is what makes them special, and I often find it a bit sweet. To make cup cakes ( or buns as I would have called them) look desirable, you really have to go to town with the topping. This isn't my forte.
Anyway, I have the lovely Hummingbird cook book, and every now and again I hit on a new recipe to try, and the latest one is the red velvet cupcake. You use an incredible amount of red food colouring....20 grams to a mixture that only has one egg, and my first effort was quite successful in terms of the cake, but the icing wasn't voluptuous enough. My third batch didn't even manage to be red, so they are just labelled as mere cup cakes, and, to be honest, 'voluptuousness' is still absent.
I saw lovely red velvet cup cakes in Tescos this evening.....
Maybe Olwen from 'in the gateaux' could give me some tips?
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