2013 - A Cake Filled Start...

Morning Foodies :)

Hope you are all warm and tucked up under the covers - this snow really is limiting my activity! But, I am going to venture out today, snow boots at the ready!

It is really crazy to think we are over half way through January - like when did that happen! Time really does fly! Thinking back over the last 21 days, so much as happened. I don't even know how I fit things in, but they do say if you want something doing, ask a busy person - busy people always fit extra things in!

So...January so far has offered excitement, stress, worry, passion and most of all, hope and inspiration. In cake terms I kicked off my Cake calendar with a Vintage Fair, at Sheffield Revolucion de Cuba (amazing cocktails!), raising awareness and money for Amy's Retreat, my charity of choice. I did a selection of tea time cakes, including chocolate fudge cake, lemon drizzle and rhubarb and custard cupcakes! It went down a storm and I am hoping to continue my partnership as the year progresses!

Also, as it is January, it means exam period :(. I have had two exams this month, one being tomorrow! I have spent a little time revising (not one to revise for weeks) and I am feeling reasonably confident. My course mate, Liam, and I spent some time revising with cocktails and mexican food, which I must say is now my favourite way to revise. Rather relaxing and extremely productive, strangely enough.

In terms of further plans this January...I met Clare Shepherd from Your New Life Plan, which has recently launched in Sheffield, as a refreshing new approach to changing your life round, with health as the focus. We met at a beautiful little italian cafe on Abbeydale Road, Sheffield, called Bragazzis - well worth a visit for the beautiful coffee and delicious deli! Recently, I have been doing a little writing work for Clare and I am attending her nutrition course this Feb - watch this space foodies!!

Tuesday night I am going to an inspiring people talk, set up by Natwest bank to celebrate the success and independence of people in the local region. I will report back and let you know what is said and if you fancy coming down, it is free and on tomorrow at 6:15pm at Sheffield Hallam University - the details are online.

January has been so exciting so far, how has your January been? Get in touch you beautiful people!!!

Keep calm and make snow cakes ;)

Love & warmth this winter, 

RVB 

xox

Busy Bee Me & Citrus Kick Cupcakes :)

I had quite a busy, but productive, week last week. Feeling rather refreshed this January and ready to step everything up a notch. After deciding on selling my baking, I decided that last week I would do a little cupcake mixology and refine my favourite flavours. SO MUCH FUN! Can you wait for my valentine edition? Well I might just make you ;)...

As for recipes...heres another little alcoholic number for you to try. This little request was for a vodka kicking cupcake...keep calm it's only a tipple kiddies ;)

Citrus Kick

Ingredients

Sponge
80g softened unsalted butter
280g golden caster sugar
240g plain flour
1 heaped tbsp baking powder
pinch of salt
240ml semi skimmed milk
2 medium eggs
juice of half a lemon
rind of half a lime

Frosting
100g unsalted butter
40ml semi skimmed milk
2 tbsp of vodka
400g icing sugar
sugar flowers/lime rind etc. to decorate

Magic Method

1. Preheat your own to 190c and line a muffin tray with cases.
2. Using an electric whisk (or spending a lot of time by hand) slowly beat butter, sugar, flour and baking powder, until the ingredients resemble a fine breadcrumb consistency.
3. In a separate bowl, whisk the milk and eggs, until light a frothy and slowly mix into the dry mixture.
4. Once everything is mixed in, blitz with an electric mix until a super smooth batter is formed. Add in the extra rind and lemon juice and combine.
5. Divide between the muffin cases until three quarters full and then bake in the oven for 20 minutes, until golden and springy to touch.
6. Remove from the oven and place on a wire rack until cool.
7. Whilst the buns are cooling, make the icing. In a large mixing bowl beat the butter, milk, vodka and half the icing sugar. This make take a while by hand, and even a few minutes with an electric whisk.
8. Add the remaining icing sugar and beat until smooth and creamy.
9. Once the cupcakes are cool, decorate the cupcakes, with the buttercream, using a palette knife to create a neat swirl.
10. Decorate with lime rind or sugar flours.

Sorry for the delay guys, look out for the next few posts on store cupboard essentials and Valentines treats...

Keep calm and don't get too tipsy...

Best wishes,

Red Velvet xo