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Recipe tutorial – Purple Velvet Cupcakes

Recipe tutorial – Purple Velvet Cupcakes

Just a spoon full of sugar…

When we started The Classic Cupcake Co. I wanted to be bold, but not so bold that people were scared off! The Red Velvet cupcake was already a firm favourite with the Sydney treat-loving folk however, Purple Velvet was a new twist and bold step in an attempt to be different.

One thing was for certain, I didn’t want standard cream cheese icing but rather the soft, light and creamy deliciousness of pure Vanilla Buttercream.

For the Cupcakes

  • 250 g plain flour
  • 2 tbs 100% pure cocoa powder (sifted)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100 g soft unsalted butter (room temp)
  • 200 g caster sugar
  • 1 heaped tbs red paste food colouring or high grade liquid
  • 2 tsp vanilla extract
  • 2 large eggs
  • 175 ml buttermilk
  • 1 tsp cider vinegar

For the Buttercream Frosting

  • 500 grams pure icing sugar (sifted)
  • 250 soft unsalted butter
  • 1 tsp vanilla extract
  • 1 tsp whole milk (at room temp)

Let’s Bake

1. Cream butter & sugar till light and creamy
2. Add eggs slowly, beat in between
3. Mix cocoa powder, colour and vanilla in small bowl
4. Add to the sugar/egg mix and beat for a few mins
5. Scrape down the bowl
6. Weigh flour and set aside
7. Weigh buttermilk and set aside
8. Alternate by adding flour and buttermilk to batter
9. Measure vinegar and set aside
10. Weigh salt, bi carb into one small bowl. Add add the vinegar all at once to this mix until all has disolved (approx. 10 secs)
11. Straight away add to batter, even if it is still bubbling. Mix for 1-2 mins
12. Fill cases 3/4 high
13. Bake for 17-18 mins at 160 degrees

Let’s Decorate

1. Cream butter & sugar till light and creamy
2. Add vanilla extract and milk and beat until light, fluffy and almost white
3. Decorate with sprinkled purple velvet cake crumbs

Love ANNA xxx

Recipe tutorial – How to make rainbow kisses

Recipe tutorial – How to make rainbow kisses

Oh, the Rainbow Kiss!

Wouldn’t that be nice?! Well, we have created that little bit of the rainbow in our perfect meringue kisses. Here is how to achieve perfection everytime, and it really is very simple once you get it right.

To make eight rainbow kisses

YOU WILL NEED:

Egg whites (free range) 8
White sugar 2 cups
Cornstarch 2 tsp
Vinegar (white) 2 tsp
Vanilla 2 tsp

METHOD:

  1. Mix everything together on high speed to form a stiff peak
  2. Bake at 120 degrees for 55 mins with weights on corners of baking paper (use milk jugs or cups as weights)
  3. Leave in oven with door ajar overnight

HOW TO CREATE THAT PERFECT “KISS”

  1. Use a large piping bag and large open tip nozzle.
  2. Paint food colouring gel along the inside of your bag.
  3. Mix it up! Have a play with different colour combinations and have fun!
  4. Pipe a blob of meringue onto the parchment paper and lift up and off to create the “kiss” shape.

HOW TO DECORATE & FLAVOUR:

  • Once cooked and rested overnight the Rainbow Kisses should be crunchy on the outside and chewy inside.
  • Use an ingredient that is a corresponding colour to the lines that you have created on your Kisses (for example, crumbled pistachio nuts with greem lines).
  • Use freeze dried powders to add natural flavour and pack a real punch! At The Classic Cupcake Co. use FreshAs Freeze Dried Powders.

The Classic Cupcake Co. flavours include:

Strawberry
Mango
Pistachio
Blue Vanilla
Blackcurrant
Pink Vanilla
Cocoa
Coconut

Happy baking and don’t forget to “Kiss the Rainbow”

Our beautiful Rainbow Kisses are now available for purchase online.

Love ANNA xxx

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