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Guest Blog: Red Velvet Cupcake Swirl

We welcome Maxine from Why I Am Not Skinny to the blog today. She not only has a great blog herself, but found time to make us some cupcakes (YEA!!!). Take a look at her creation and check out Why I Am Not Skinny….

I love the whole concept of *Saved by Cake* by Marian Keyes. It appeals to the baker in me, not only because of all the delicious recipes but also because I do believe that there is a therapeutic healing power in mixing, baking and creating life out of flour & eggs (amongst other ingredients).

Marian Keyes is a well-known international bestseller with many books under her belt (including Angels, Rachels Holiday, Sushi for Beginners…. Etc etc) who suffered a bout of depression (or what she terms as a nervous breakdown) and found her way out of the black hole via a mixing bowl, batter and a fair amount of sprinkles and frosting.

So I recently treated myself to a copy of the book from amazon a few weeks back and have spent my free time, pawing through the pages (and drooling over the pictures) – all the whilst wondering on which recipe I need to try out first.

After reading it cover to cover at least three times, I realised that the only way to start the book was with the combination of chocolate red velvet cake mixture with a cream cheesecake-like swirl running through it.

red velvet swirls (final)

Red Velvet Cupcake Swirl (Marian Keyes)

110g Butter (7.3 tbls)

170g Caster sugar (11.3 tbls) + 40g (2.6 tbls) caster sugar for cream cheese layer

1 teaspoon vanilla extract + quarter teaspoon vanilla extract for cream cheese layer

40g (2.6 tbls) cocoa powder

Pinch of salt

1 Tablespoon red food colouring

1 teaspoon white wine vinegar

3 eggs

160g (10.6 tbls)Self-raising flour

200g (13.3 tbls) cream cheese

  • To make cream cheese layer – beat together the cream cheese, egg, 40g caster sugar and ¼ teaspoon vanilla extract – place to one side
  • To make red velvet mixture, melt butter and add sugar – beating well
  • Add vanilla extract and mix
  • Add cocoa powder and mix
  • Add salt and mix
  • Add food colouring and mix
  • Add vinegar and mix

red velvet swirls (mix)

  • All this mixing between additions of ingredients will create the magic of the red velvet mixture
  • In a separate bowl, beat eggs and add to mixture
  • Sieve in flour and fold through

red velvet swirls (in cases)

  • Divide mixture among 12 paper cases, placing red velvet mixture at the bottom, cream cheese layer in the middle and the remaining red velvet mixture on top
  • Use a cocktail stick (or in my case a chopstick) – swirl the batters together (without making them one batter)

red velvet swirls (swirled pre baking)

  • Bake for 25-30min at 180Degree’s celcius (350 F)

Maxine

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Categories: Baking, Cheese2, Chocolate, Dessert, kosher, Recipes, Vegetarian

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

9 Comments on “Guest Blog: Red Velvet Cupcake Swirl”

  1. December 28, 2012 at 11:06 am #

    Oh those look divine! Love the eye lashes too. :)

  2. December 28, 2012 at 11:07 am #

    Very yummy too! (also love the eye lashes!)

  3. December 28, 2012 at 11:43 am #

    This is a must try!

  4. December 28, 2012 at 12:58 pm #

    These look so good! I have her book too, it’s pretty great :-)

  5. December 28, 2012 at 2:12 pm #

    Wow, these look great! Love red velvet anything!

  6. December 28, 2012 at 2:23 pm #

    loving the red velvet!

  7. December 29, 2012 at 12:52 am #

    Thanks all!! The lashes unfortunately are not real!

  8. December 31, 2012 at 9:34 am #

    Yum-ola! I’ll take a dozen. :)

Trackbacks/Pingbacks

  1. Marian Keyes Red Velvet Cupcake Swirls « whyiamnotskinny - December 31, 2012

    [...] had the honour to be a guest blogger on the Ranting Chef‘s blog… (as seen here) but thought I would share the blog for others to [...]

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