I was asked to share Kate Garraway’s Rudolph Red Velvet Cupcakes to bring some festive baking into the mix.
Kate has launched a campaign with Flora Buttery to encourage mums to reclaim the mixing bowl and put the fun back into simple family baking, celebrating imperfect and wonky cupcakes!
Here she is baking with her own kids, Billy and Darcy and Kate says, along with Flora Buttery she’s campaigning for mums to reclaim the mixing bowl and put the fun back into family baking.
The online baking hub launches today in direct response to recent research commissioned by Flora Buttery, which revealed that despite the baking frenzy caused by the Great British Bake Off, all the equipment we have brought is gathering dust on the shelves.
In fact, the pursuit for perfection (and the focus on the end result) has alienated mums across the country with over 70% of mums put off baking with their kids.
Everyday baking is not about perfect cakes, it’s about celebrating the small disasters along the way, licking the bowl and having fun, and if you make a mess – well, it’s worth it!
Enjoy her recipe below:
115g (4 oz) Flora Buttery
115g (4 oz) castor sugar
2 eggs, medium
115g (4 oz) self-raising flour
15g (½ oz) cocoa powder
30ml red food colouring (gel is best)
55g (2 oz) Flora Buttery
225g icing sugar, sieved
1-2 tablespoons milk
25g (1 oz) cocoa powder
White chocolate buttons and plain chocolate drops
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed.
Place dessertspoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Mix icing ingredients together and spread over the cakes. Decorate using pretzels for antlers, chocolate buttons and drops for eyes and red sweets for the nose.