Scaling things down from The Modern Cafe is a bit tricky, definitely meant for professionals that book. These red velvet cupcakes were a little dense, and definitely not red enough. More baking powder and food colouring next time I guess. But rum syrup should be added to more things, just make sure you cram it all into those little cupcakes.
Red velvet cupcakes with rum syrup
Author: Adapted from The Modern Cafe
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- Cupcake
- 135g flour
- 35g cocoa
- 0.5 tspn baking powder
- 0.5 tspn salt
- 170g room temperature butter
- 180g sugar
- 140g egg (about 3 medium)
- 0.5 tspn red food colouring
- 40g creme fraiche
- Rum syrup
- 75g water
- 75g sugar
- 25ml rum
- Cream cheese topping
- 300g cream cheese
- 100g caster sugar
- 0.5 tspn vanilla extract
- Desiccated coconut
Instructions
- Beat the butter and sugar until soft and pale, gradually add the egg and food colouring, beat until smooth.
- Sift the flour, baking powder, salt and cocoa and add to the mixture above, half at a time, mix until combined, scraping down the sides of the bowl.
- Add the creme fraiche and mix briefly
- Put mixture into cupcake pan lined with cases, there should be enough for 10.
- Bake in a 160C fan oven for around 20 minutes until a skewer comes out clean and leave to cool.
- Heat the water and sugar until dissolved, let cool and add the rum.
- Poke several holes in each cupcake and brush on the syrup letting it soak in, the cupcakes should take all the syrup.
- Mix together all the topping ingredients and beat until smooth.
- Top cupcakes and sprinkle over desiccated coconut.