Got a few to make as a sample for a local farm shop tomorrow. Hopefully they will put in a regular order. Just trying to work out pricing. As I obviously need to charge less than what I would a normal consumer as they need to sell them on. That's a thought for this evening.
Other things to do this weekend:
- More work on press release
- Costings of new recipes
- Order more business cards
- Sort out business bank account, had the form for a while now...
- Buy some fabrics for taking pics
Going to make some Red Velvet Cupcakes this weekend as would like to add it to the range. Below is the recipe i have got hold of, it's the one from Magnolia Bakery in NYC. Enjoy :-)
Ingredients
-3 ⅓ cups cake flour (not self-rising)
-¾ cup (1 ½ sticks) unsalted butter, softened
-2 ¼ cups sugar
-3 large eggs, at room temperature
-6 tablespoons red food colouring
-3 tablespoons unsweetened cocoa
-1 ½ teaspoons vanilla extract
-1 ½ teaspoons salt
-1 ½ cups buttermilk
-1 ½ teaspoons cider vinegar
-1 ½ teaspoons baking soda
Frosting:
-1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
-6 tablespoons unsalted butter, softened and cut into small pieces
-1 ½ teaspoons vanilla extract
-5 cups sifted confectioners’ sugar
Directions
-Preheat oven to 350 degrees.
-Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
-To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
-In a small bowl, whisk together the red food colouring, cocoa, and vanilla. Add to the batter and beat well.
-In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
-In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. -Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
-Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the centre of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
Frosting:
-In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
-Add the vanilla and beat well.
-Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
-Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
-When the cake has cooled, spread the frosting liberally on the cupcakes.
-Makes 36 cupcakes.
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