I’m ashamed to say that I haven’t done any baking for ages. In fact, thinking about it, I haven’t actually made any cupcakes for well over 12 months. When we moved into our flat last October the oven was not left in the best state and we may or may not have been a tad bit useless at fixing it. We did try a few times, but managed to set it on fire during the process!
Don’t get me wrong, we have been eating, but we’ve been using a combination microwave to cook in all this time… I can’t actually believe we’ve been using it for so long! We have easily cooked roasts and all sorts of other meals in it – Just not cakes.
Anyway, it is now in satisfactory working order (just in time for us to move out), so I thought I’d get back into a spot of baking before we buy a house with no working kitchen!
This Harry Eastwood red velvet cake recipe was as easy to make as any other and tastes just as enjoyable, even though it contains beetroot and not an ounce of butter. I think if I were to make it again I’d replace the Nutella with my own chocolate frosting, as it seems a tad too nutty for my personal taste, but other than that it goes down a treat. Definitely worth the effort, especially if you are wheat intolerant as it contains rice flour.
Note that my icing does not look as fluffy as it should… Someone (me) used the whole egg rather than just the white for the icing – Big OOPS, but I was too tired to make it all again!
Snow Meringue Icing