|Red velvet cupcakes|
As the years passed Master Vander-Cave became unsettled in a difficult year group and his progress stagnated. Mr Vander-Cave and I were mindful of Master V-C's busy nature and desire to be outside and felt his talents may not lie in academia. Being told at parent teacher meetings that "Master Vander-Cave is just Master Vander-Cave" and "what can we do with him?" became a less than satisfactory response to our son's work and attitude. So we did what any sensible parent would do and decided to look at our other options. We found that our catchment school was one of the best schools in the county, with an outstanding ofsted and was one of the feeder schools for the high school we had already picked out for our boy. We could not believe our luck when we asked if there was a vacancy for our son and the response was "yes, we can take him."
Last night was the icing on the cake for us when at the school leavers celebration Master Vander-Cave was awarded the Phil Jones Cup for Sporting Endeavours. He was so pleased and Mr Vander-Cave and I were fit to burst with pride for our son.
As leaving gifts for his teacher's I decided to do what I do best and bake cupcakes for them. I sourced some lovely pink spotty cupcake boxes from Morrisons and made half a dozen cupcakes for each teacher. Red Velvet for Mrs P and Chocolate and Banana for Mrs H. I hope they both enjoy them. I cannot thank these teachers and all the staff at this school for their positivity, inclusive attitude, love and support that they give to all the pupils. These people really care about their pupils, it is not just a job to them and to see Mrs D (headteacher) welling up last night when she awarded the kindness award was extremely moving and sums up everything that is so good about the school.
Below is the Red Velvet cupcake recipe. The chocolate and banana is already given on a previous post.
Hummingbird Bakery Red Velvet cupcakes
60g unsalted butter, at room temperature
150g caster sugar
10g cocoa powder
20ml red food colouring, I use a food colouring paste which needs about a tsp to provide the depth of colour needed.
½tsp vanilla extract
150g plain flour
½tsp bicarbonate of soda
1½tsp white wine vinegar
For the cream cheese frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Preheat the oven to 170°C/325°F/gas mark 3. Line a cupcake tin with large cupcake cases.
Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed.
Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean.
Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
I like to pipe the frosting on top but you can just spoon the frosting over the cakes.