The Dolly Parton of cupcakes, artificially coloured,
unashamedly vulgar and absolutely irresistible. Great for valentines as
they
are so red!
The original devil cake - apparently first served at the Waldorf
Astoria in the 1920’s and made famous when it was chosen as the wedding
cake in
the 1989 film, Steel Magnolias.
60g
(2oz) butter at room temperature
170g
(6oz) caster sugar
1
large egg
40g
(5oz) self-raising flour
2
tbsp cocoa (Green & Blacks is very good)
Half
tsp bicarbonate of soda
110ml
(4floz) buttermilk (or use plain yoghurt)
1
tsp vinegar
Half
tsp vanilla extract
1
tbsp red food colouring
To
decorate:
Cream-cheese
frosting and red sprinkles or hearts.
150
g (5oz ½ ozs) cream cheese - (Like Philedelphia cream
cheese)
60g
(2oz) butter at room temperature
1
tsp vanilla extract
170g
(6ozs) icing sugar
Whizz
all the ingredients together in a food processor.
Chill for an hour.
Preheat
the oven to 170C/Gas mark 3 and line
a 12-hole cup cake tin with cake cases.
In
a food processor beat the butter and sugar together until pale and
fluffy.
Add
the beaten egg and then the flour, cocoa, bicarbonate of soda and a
pinch of salt.
In
a mug, mix the buttermilk, vinegar, vanilla and red food colouring and
add to the cake mixture - mix.
Divide
the mixture between the paper cases. Bake for 20 minutes, until risen
and springy - don't overcook them.
Cool
on a rack and decorate - pipe/swirl on the
frosting and top with your chosen sprinkles.
