The team
 Red Velvet cupcakes
 Red Velvet with cream-cheese frosting and Marzipan hearts
 Marshmallow daisies adorn these cakes

August 17 was designated RSPCA Cupcake Day and several women from a certain government department decided to do their bit for the cause.
Accordingly,last Sunday they got together for a group bakeoff at one of their homes.
(I was the designated photographer for the day,and the above photos illustrate that it was not all work.

Yesterday I learned that the fantastic four had raised (Au) $350………not bad for an afternoon’s effort.

Already they are focussing on the next “cause”…….

“Go bananas for Orangutans” WSPA World Animal Week 4-10 October

Will it be a BANANA CAKE BAKE-OFF
a BANANARAMA Karoke session
or a Banana boat  race??????

You can be sure that these gals will have FUN raising funds

 

 

Boom’s Red velvet cupcakes

(Makes 24)  and probably should not be served to hyperactive people!

 

• 2 ½ cups all-purpose flour (312 g)
• 1 teaspoon salt
• ½ cup unsalted butter, softened (113g)
• 1 ½ cups sugar (340g)
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces water (60ml)
• 2 ounces red food colouring (60ml)
• 1 cup buttermilk (235 ml)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

 

Cream cheese frosting

• 1 (8 ounce) package cream cheese, softened (226g)
• ½ cup unsalted butter, softened (113g)
• 1 ½ cups powdered sugar (187g)
• 1 teaspoon vanilla extract (I use a double batch of frosting for big swirls)

 

Preheat the oven to 180 deg C. 

 

1. Grease 24 cupcake cups or line with paper liners.

1. Cream butter and sugar until fluffy.
2. Add eggs and blend well.
3. Make a paste of cocoa and food colouring and add to the butter mixture.
4. Sift flour and salt together into this mixture.
5. One at a time, add the following ingredients: buttermilk, vanilla, and water.
6. In a small bowl, combine the vinegar and the baking soda.
7. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.
8. Pour the batter into the cupcake cups.
9. Bake for 15 to 20 minutes, until the cake springs back when touched.
10. Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.

 

Cream Cheese Frosting

1. Blend together the following:

• 230 gm package cream cheese, softened,
• 1/2 cup unsalted butter, softened,
• 1-1/2 cups powdered sugar,
• 1 teaspoon vanilla extract.

1. Blend until smooth.