Red Buttermilk Cakes for a Celebrations
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- ½ cup Buttermilk
- 1 tsp White vinegar
- ½ tsp vanilla extract
- 1 Tbsp red Food coloring
- ¼ cup butter
- ¾ cup superfine caster sugar
- 1 egg (beaten)
- For the white chocolate buttercream
- 1 cup white chocolate (chopped)
- 2 cups powdered sugar
- 0.333 cup unsalted butter
- ⅛ cup cream (35% fat)
- To decorate
- 1 ¼ cups pink Sugar paste
- powdered sugar
- white Chocolate ball
- 12 Sugar Rose
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 12 paper cases in a bun tin.
2.
Stir together the flour, cocoa, bicarbonate of soda and salt in a mixing bowl. In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.
3.
Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
4.
Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Place on a wire rack to cool completely.
5.
For the white chocolate buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
6.
Sift the icing sugar into a bowl and beat in the butter until smooth. Add the cream and chocolate and beat well.
7.
Spoon into a piping bag and pipe a whirl onto each cupcake.
8.
Roll out the sugarpaste with an embossed rolling pin on a surface dusted with icing sugar. Cut out rounds, the same diameter as the cakes.
9.
Place the sugarpaste rounds on top of the buttercream.
10.
Arrange the chocolate balls and roses on the sugarpaste, attaching with a dab of buttercream.
