Oops! After taking the time to photograph my ice cream it got a little melty!
Search Results for: Red Velvet
So, the last few weeks have been pretty crazy for me, which once again has resulted in a lack of posts. Eeek! Even though I can’t post, it doesn’t mean I’ve stopped baking! And once again our computer stopped working. The hard drive basically died, which meant I was without a computer for an entire week – all my baking pictures were on it, so there wasn’t much I could do. Luckily we’ve got it repaired which will tied me over until get my brand new Mac Book Pro in a week or so!!!
So, as you can probably tell by some of the sprinkles I used, I had intended for these Red Velvet Whoopie Pies to be up in time for Valentines Day – which obviously didn’t happen. Now, I do know that Red Velvet Whoopie Pies were extremely popular this Valentines day, so perhaps a lot of you got a bit sick of seeing one Red Velvet Whoopie Pie after another. Hopefully you’ve all had a break from them, and won’t moan and groan when you see these!
I’d wanted to make Red Velvet Whoopie Pies for ages, and since Red Velvet cupcakes are my husbands absolute favourite, I thought it would be quite fitting I make him these for Valentines Day. This recipe made about 18 whoopie pies, and we froze some since we couldn’t eat them all at once. It’s now 2 weeks later, and my husband is still sneaking these from the freezer and they taste exactly the same as the day I made them.
The original recipe (from Better Homes and Gardens) called for a basic cream cheese frosting filling, but I wanted to try my hand at doing a traditional marshmallow fluff filling with a cream cheese twist. These whoopie pies looked beautiful with their bright and vibrant red colour. Normally in the UK I think their red colour may have scared off a lot of people – especially parents, as food colourings are commonly frowned upon here. It’s very hard to find any kind of vibrantly coloured decorating sprinkles or sugars here, as most of them are made with natural colourings and as a result their colours are very muted and bland. Because of this I end up buying most of my sprinkles in North America whenever I get the chance to go back. Even the smarties here (FYI: they don’t have chocolate smarties in the US, but they’re very similar to M&M’s) are now made with natural colourings, and as a result not only are they far less vibrant than the Canadian smarties, but the UK ones also taste different! The yellow smarties taste a like lemon, and the orange ones of orange. I really don’t like them because they all taste a bit fruity due to their natural colourings. Basically, I’m a fan of the saying “everything in moderation”. One or two of these bright red whoopie pies isn’t going to kill you, and I don’t think they’ll make your kids go crazy either, but if you’re not a fan of the added food colouring, then feel free to leave it out. The whoopie pies will taste exactly the same – bright red or not.
Red Velvet Whoopie Pies
2 Cups (250g) Flour (plain/all purpose)
2 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (200g) Packed Brown Sugar
1 tsp Vanilla
1/2 Cup (125ml) Buttermilk
2 1/2 Tbsp Liquid Red Food Coloring
1/4 Cup Vegetable Shortening, such as Crisco or Trex
1/4 Cup Cream Cheese
2 1/2 Cups (315g) Icing Sugar
1/2 Cup Marshmallow Fluff
1/2 tsp Vanilla
I chose to sprinkle the edges of my whoopie pies with sprinkles. You can choose whatever type of sprinkles and sanding sugars you like. Simply hold your whoopie pies over a plastic container (the sprinkles will bounce off of glass!) and shake your sprinkles onto the filling so they stick. Any unused sprinkles will fall into your container for you to save and use again.
After months of anticipation Cupcake Camp London finally arrived last Sunday, which also happened to be Halloween. As I’m sure you’re all aware, I helped to sponsor the event, and shared a table with Cupcake Kelly from an American Cupcake in London. I’ll admit, that although I was a sponsor, I underestimated just how popular Cupcake Camp London was going to be. It seemed like almost every day a new judge or special guest was being added, and more and more cupcakes were being donated. As a result I began to feel under a bit of pressure to show up to Cupcake Camp with loads of amazing cupcakes. For some reason I hadn’t given a lot of thought to the cupcake flavours I was going to bake, and as a result found myself testing out new recipes the day before. I don’t recommend you do this by the way. In the end I settled on making 4 different cupcakes:
Cookies & Cream: Moist chocolate cake with an Oreo cream cheese filling and Oreo crumb buttercream
After baking nearly 100 cupcakes, I stood back, looked at them and thought – how on earth am I going to get 100 cupcakes, 3 cake stands, posters, fragile gumpaste decorations, and all my other supplies down to the venue in Camden using only the train and tube? Let me tell you – it wasn’t easy! Luckily I had a strong husband to help! But seriously, I don’t recommend anyone try and lug 100 cupcakes + supplies 25 miles using only public transportation. The only saving grace was that we were travelling on a Sunday, and not in week day rush hour traffic like I had done before for Iron Cupcake London.
When we finally got to the event, I still needed to ice my Blood Velvet and Apple Spice cupcakes (the cream cheese frosting is soft & I didn’t want the swirls loosing their shape), set up my table and put the decorations on my cupcakes. To make a long story short, I just barely managed to get everything done in time, before the public started filtering in, but I did it and I think our table looked pretty good! Daisy Coole (the event organizer) hooked Kelly and I up with a pretty good table location as well – we were the second table in the main room which meant that our cupcakes were among the first that people would see when they entered the venue.
Cupcake tickets were sold for £1 each, and could be exchanged for 1 cupcake, which meant that a person could come away with 12 delicious cupcakes for only £12. A bargain!
The Camp was held at the Stables Market in Camden at a venue called Proud Galleries which was actually an old horse hospital back in the 1800’s. I think that’s pretty cool. Unfortunately the lighting inside wasn’t great for taking pictures, so I didn’t get many good ones. And because I had to stick near my table to hand out my cupcakes, I wasn’t able to get many pictures of all the amazing cupcakes that the other bakers had donated, but I managed to get a few.
As you can see above, there was a also contest element for Cupcake Camp with several different categories including “Halloween”, “Best Taste”, “Little Work of Art”, “Best Vegan” and “Taste of London”. I had been planning my Halloween entry for weeks after coming across an amazing cupcake book called A Zombie Ate My Cupcake, which had loads of Halloween inspired decorating ideas. I had planned on making the “Bleeding Heart” cupcakes, which was essentially a Red Velvet Cupcake wrapped in red fondant and coated in a slimy red piping gel to look like a real bleeding heart!
I managed to find some gory paper plates with bloody hand prints on them to serve up my bleeding heart cupcakes, but my plans were foiled when I found out that the author – Lily Vanilli had been added as a last minute judge in the Halloween category. I didn’t want it to look like I’d directly copied all her ideas and presented them to her at Cupcake Camp, so I had to come up with a new idea. Something artistic, and a bit gruesome! After a lot of thought, I settled on a Red Velvet cupcake that I covered in cream cheese frosting, and then rolled peach fondant to look like a brain. But a just brain alone is a little boring. It needed a something extra so I made a saw blade out of grey gumpaste, and added some shimmer dust to it to give it a metallic look. And of course, I had to add a bit of blood to complete the realistic look!
I wasn’t sure if the Halloween category was going to be judged on looks or taste, so I also included a normal blood velvet cupcake on the plate as well. In the end, the cupcakes were only based on looks and although my brain cupcake didn’t win, I’m still really pleased with the way it turned out. Eerily realistic! I’d love to make these again next year, and if people are interested I’ll even do a little tutorial to show you how I made them. They’re not hard – I promise!
Overall, I had a really great time at Cupcake Camp, and look forward to next years event. A huge congratulations must go out to Daisy Coole who organized the event – I don’t know how she did it!
In the end, nearly 2,500 cupcakes were donated and the total money raised for the North London Hospice Society was nearly £4,000! All you bakers out there should be very proud of yourselves!
I just wanted to put up a quick post to wish everyone a very Happy Halloween, and to thank those of you who turned out today for Cupcake Camp London. It was a really fun event and we had a great turn out with thousands of cupcakes (nearly 2,500!) and loads of eaters. There were so many amazing cupcakes, I don’t know how people decided on which ones to get! I baked four different flavours for the event: Pink Champagne, Blood Velvet (aka Red Velvet), Cookies & Cream, and Apple Spice, and sold out in just over an hour! All proceeds from the day went to the North London Hospice Society, and although I don’t know the total amount raised I’m sure it was a lot! I’ll do a full re-cap of the event soon, but in the mean time I’ll leave you with a picture of my Halloween inspired brain cupcake. Beware – it’s pretty gruesome!