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July 19, 2010


We have been having an Indian Summer here in the middle of winter. The last three days have been the big thaw for us frozen souls. It has been wonderful and everyone is out somewhere seeking a little warm patch of sun whenever they find the time. I had a fabulous busy weekend with my grandson and hubby. We did a lot of fun stuff with Tyler who is 6 1/2 years old now.

Saturday my other blog Kitchen Diary turned TWO whole years old. I wonder if we think, when we click that create post button for the first time, about the future of our blog, what we want to achieve through it, where we would like it to be 5 years down the line? Do we even think about a future for it?? It’s strange, but I don’t think that I did….I didn’t even really believe that others would find it or comment on it as I didn’t have the foggiest idea as to how it actually worked. But with the passage of time I learned more and more and I started thinking and planning a future for my blog.  I need to get back to the planning and dreaming actually…its been awhile since I did that. I have so much I still want to do with this blog for instance. I started it at a bad time for me..I was ill and run down, exhausted and suffering from some Post Traumatic Stress Disorder after brownieboys accident and I never really had my heart in it. But its beginning to get there and I want to spend more time working on it.

I have a friend who has been chosen as a foodbuzz ambassador for their 24×24 challenge. They have to do a meal on Saturday 24th and blog about it on Sunday. Tandy my friend who blogs over at Lavender and Lime has chosen to use my red velvet cupcakes as part of her meal so I thought I would do a blog about it here on wordpress too for all of you. I previously blogged in last year for Valentine’s Day on my Kitchen Diary blog.

So Tandy, this one is for you……all the best with your meal on Saturday night.

It’s never too late to spread a little love with Moo’s Red Velvet Cupcakes!!! 




675ml all-purpose flour

375ml sugar

2,5ml tsp Bicarb

2,5ml Baking Powder

2,5ml Cream of Tartar

Pinch fine salt

20ml best quality cocoa powder (I use NoMU brand)

125ml Cooking Oil

62,5ml Butter melted but cool

250ml Buttermilk, at room temperature

3 Jumbo Free Range eggs, at room temperature

5ml Red food colouring Gel or Powder (If you don’t have this you can use 30ml bottle of liquid red coloring)

10ml white distilled vinegar

5ml Vanilla Extract

Finely grated zest from ½ Orange


Preheat the oven to 180oC

Place 24 paper cases in deep muffin pans (Foil cases look stunning)

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder

In a large glass bowl whisk together the oil, butter, buttermilk, eggs, food colouring, vinegar and vanilla

Stir in the orange zest

Using an electric mixer, gradually mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the paper cases (only half fill)

Bake, rotating the pans halfway through the cooking, until a toothpick inserted in the center of the cakes comes out clean, about 20 minutes for the cupcakes

Remove the cakes from the oven and place onto cooling racks to cool completely


125 cream cheese(use Philadelphia or the Lancewood rectangular one) at room temperature (if you use plain cottage cheese place it in a paper towel lined sieve over a bowl for a couple of hours to drain off any liquid)

500g sifted confectioners (icing) sugar

125g unsalted butter – softened at room temperature

Few drops pure vanilla extract

Seeds from ¼ Vanilla Pod

Finely grated zest from ½ Orange

Pecan Nuts (toasted in a dry pan till lightly browned then chopped finely) for garnishing

Pink Sugar Balls or Hearts and Glitter for decorating

In the bowl of your electric mixer cream together the sugar and butter on low speed until incorporated.

Increase the speed to high, and mix until almost white and fluffy, about 5 minutes (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low.

Add the vanilla & zest, raise the speed to high and mix briefly again

Add the cream cheese and beat in briefly until fluffy. If you beat too long it will go runny

Pipe or spread onto cakes as desired

May be stored in the refrigerator for up to 3 days.

You could bake this in heart shaped cake pans as well YUMMY!!!!!



12 Comments leave one →
  1. July 20, 2010 5:57 AM

    Browniegirl these look positively Valentine and yummy! That icing looks delectable!

  2. July 20, 2010 6:08 AM

    They are beautiful cupcakes.
    Congrats on your 2-year blogaversary, how time flies!

  3. July 20, 2010 7:21 AM

    oh my, I can only hope that mine look as awesome as yours! Thank you my friend 🙂

    • Chantelle permalink
      July 20, 2010 8:58 AM

      I can’t WAIT for Saturday!!!!!! 😉

  4. July 20, 2010 10:24 AM

    That’s so true – I don’t think I ever dreamed when I hit “publish” that Sunday night in May 2004 that I woudl still be at it in 2010, still loving it, and meeting more and more lovely people through blogging! From these small acorns, mighty oaks will grow…! Cupcakes look lovely 🙂

  5. July 20, 2010 3:39 PM

    Red Velvet forever! A highly underrated cupcake (esp here in South Africa). Oh and congrats on your bloggiversary. 😀

  6. July 20, 2010 3:57 PM

    That color is amazing. When I grow up, I want to be able to bake like you.

  7. July 22, 2010 10:07 PM

    Congrats on your blogaversary!!

    I know exactly what you mean…when I posted my first blog one Friday morning 7 months ago (I was bored out of my bracket at work), I had no clue what it would lead to! Did not know how blogging worked, either, but so far so good 🙂

    You have been one of my biggest inspirations, Colleen xxx

  8. Stella permalink
    May 24, 2011 1:05 PM

    In the ingredients you mention 62,5ml Butter at room temperature but what do you do with it in the method?

    • June 3, 2011 2:26 PM

      Hi Stella, thank you for pointing out my omission. I have corrected it now. I originally had the butter at room temperature but I have found with practice that slightly melted butter works better.

  9. November 8, 2012 12:37 PM

    Any recommendations about which brand of food colouring to use? I’ve heard that some of them don’t taste very nice and can ruin the cupcakes! Would appreciate any tips!

    • Colleen permalink*
      January 1, 2013 2:50 PM

      Hi Juliet, I used a regular Robertsons liquid red food colouring and it didn’t affect the taste of these delicious cupcakes. However I have since started using the gel or powder which is now available in South Africa. You use a lot less of those! xx

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