Wednesday, 22 August 2012

Lasagne, Football & Red Velvet Cupcakes

Well its the end of the football season and I must say I am very sad. I have had such an amazing time being the Team Manager for My Chopper and Sons Footy Team! Can't wait for it to start again! I would have to say that my boys have spoilt me rotten with their love and it has been so much fun! The year has gone by so quickly and I have not had time to scratch myself, but I couldn't be happier. Saturday was our last presentations for our B Grade and our C Grade so I volunteered to do the dinner for my boys. Lets just say Lasagne and Red Velvet Cupcakes with Cream Cheese Frosting is the way to a mans heart and I think I won the boys hearts. Yes they are spoilt :)
 I am really looking forward to watching our A Grade in the finals this weekend!
So now that I have a bit more time I should be getting some more recipes and stories out! No I have not dissapeared, just been busy.
I am loving life, man it's just so sweet at the moment, fingers crossed that it stays that way. My Gorgeous Husband, Beautiful Kids, what more can you ask for really!

I can't get the photo of the Red Velvet cupcake to be the right way up. This new layout on Blogger is confusing. This is a Martha Stewart Recipe and it is bloody sensational. Wen't down like a treat. Enjoy the recipe, thanks Martha, it is awesome!!!


2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
2 tablespoons red food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar


1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.

2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.

4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

5.To finish, use a small offset spatula to spread cupcakes with frosting.

Cream Cheese Frosting   Ingredients

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract


1.Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.