Red velvet anything is my favourite. I don’t have an overly sweet tooth but when I am in a bakery/cafe/ on Pinterest and see the magical words ‘red velvet’ I am hooked.
I thought I would mix up my red passion for black with this recipe for black velvet cupcakes. Fun fact for those who don’t know – black velvet is a cocktail made from Guinness and champagne. Interesting, huh? I’m absolutely #TeamChampagne (see my pink champagne recipe here https://thehungrymum.com/2015/06/04/pink-champagne-cake-from-scratch/) and The Hungry Dad is partial to a Guinness come the colder months but the two combined doesn’t float my boat. Having never tried it, however, maybe I shouldn’t be so harsh in my judgment.
In any case, when I saw a black velvet baking recipe on the BBC Good Food site I knew it would be a perfect recipe to make for Sydney’s cold weather. I transformed their recipe from puddings into big cupcakes.
The stout comes through quite nicely and marries well with the chocolate. Try these adult-only cakes at your next soiree and let me know how they go.
200g softened butter
175g light brown soft sugar
200g self-raising flour
100g ground almonds
1 tsp bicarbonate of soda
10 tbsp cocoa
thickened cream, for garnish
LET’S GET TO IT:
Preheat oven to 180C and line 12 cupcake moulds with wrappers.
Beat butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in bowl of electric mixer until lump-free.
Scrape into cupcake wrappers and bake until a skewer comes out clean – timing will depend on your oven and the size of your cakes. Check after 16 minutes.
Remove to wire rack to cool completely, then beat thickened ream beaten until it holds its shape and dollop on top of each cake.