Cooking for Fun

1. Line 2 10 inch circle baking tins
2. Cream the butter and sugar until fluffy.
3. Add the eggs, flour, baking powder and cocoa powder.
4. Mix well and divide into the two tins
5. Bake for 7-8n minutes or until firm but springy to the touch.
6. Let cool.

1. Mix the ricotta with the sugar until smooth and shiny.
2. Add the orange zest and juice and the choc chips.
3. Mix well.

1. Line your bowl with clingfilm
2. Cut one sponge into eight triangles (like a pizza) and with points to the base of the bowl line the bowl with the triangles.  Make sure all holes are filled with sponge.
3. Pour in the filling.
4. Place the other sponge on the top as a 'lid' and press down to seal.  It may help to use a small plate or saucer to help press this down.
5. Place in the freezer until frozen.

1. In a small pan, cook the red onions in the oil over a low heat for about 15 minutes or until very soft, stirring frequently until done.
2. Add the sugar, wine or grape juice, thyme leaves and vinegar. 
3. Cover and simmer for 10 minutes. 
4. Remove the lid and simmer for 5 minutes or until the liquid is syrupy. 
5. Cool, then store in a jar in the fridge.

Ingredients

• 60g butter at room temperature
• 1 egg
• 150g caster sugar
• 10g cocoa
• 10ml red food colouring
• 1/2 tsp vanilla extract
• 120ml buttermilk
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp white wine vinegar

• 85g butter
• 375g Icing sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla

1. Preheat the oven to 180C.
2. Cream the butter, egg and sugar together until light and fluffy.
3. Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
4. Mix the flour and baking powder together.
   
5. Add half the buttermilk and half the flour mix.
   
6. Combine well before adding the remainder of the buttermilk and flour and mixing further.
7. Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
8. Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
9. Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
10. Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.

1. Cream together the butter and the icing sugar.
2. Add the vanilla extract.
3. Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
4. Spread or pipe the frosting onto the cakes and get ready to munch!
   

Easy Red Velvet Cupcakes
See my recipe on Foodista!