Скачать или смотреть i only ate RED food for 24 hours (+ red velvet cake recipe)

RED. What would you eat if you could only consumed RED food for 24 hours? Today I'm undertaking this famous YouTube challenge, eating only food of a single colour for a whole day. Which colour should I try next??

Thanks to Amelia on Instagram for the recommendation!

#maverickbaking #foodchallenge #24hourchallenge

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THANKS TO ASHLEY, WERLOCK, POUL, NATE AND ENRICO FOR THE PATREON SUPPORT

~ RED VELVET CUPCAKE RECIPE ~

INGREDIENTS

For the red velvet cupcakes:
100g (6 ½ tbsp) softened butter/margarine
200g (1 cup) caster sugar
1 tbsp vanilla extract
2 large eggs
2-3 tsp red food colouring paste
250g (2 cups) plain flour
2 tbsp cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
150ml (½ cup) buttermilk, yoghurt or sour cream
1 tsp vinegar or lemon juice

For the cream cheese icing:
150g (10 tbsp) softened butter
300g (1 ½ cups) icing sugar
1 tsp vanilla extract
150g (5 oz) cream cheese
Juice of half a lemon (2 tsp)

INSTRUCTIONS

For the red velvet cupcakes:
1) Preheat your oven - 180 C / 160 C fan / 350 F / gas mark 4 - and line a 12-hole cupcake or muffin tin with paper, silicone or foil liners.
2) Place your butter, sugar and vanilla into a large bowl and beat with a mixer or by hand until light and fluffy.
3) Add your eggs one at a time, beating between each addition until fully combined.
4) Add your food colouring until the mixture reaches a vivid ruby-red.
5) Sift your flour, cocoa, raising agents and salt and mix together in a separate bowl.
6) Tip half of this into your butter-sugar-egg mixture and mix together.
7) Follow this with the buttermilk, followed by the rest of the flour mixture and the vinegar, and mix gently until fully combined into a gloriously thick red cake batter.
8) Scoop the batter evenly into your 12 cases, you may have a little extra!
9) Bake the cupcakes for 20-30 minutes, until firm and a skewer inserted into the centre can be pulled out cleanly. Those you see in the video were baked for 25 minutes exactly.
10) Allow the cakes to cool for at least 15 minutes before removing them from the tin to cool completely.
11) Meanwhile, make the cream cheese icing.

For the cream cheese icing:
1) Beat together the butter, the vanilla and half the icing sugar until combined.
2) Add the remaining sugar, cream cheese and the lemon juice and beat vigorously until fully incorporated and pale in colour. (It may be slightly too soft at this stage, if so, chilling it in the fridge for 30-40 minutes should bring it right!)
3) Pipe, spread or dollop the frosting onto your cupcakes.
4) Enjoy!

These red velvet cupcakes keep well in an airtight container or on a covered cake stand for up to 4 days! No need to refrigerate unless you live somewhere very warm or enjoy cold cake!

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THANKS FOR WATCHING!

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