Get cooking with the kids for Cupcake Day

Dementia is set to be the 21st century’s biggest killer and affect 1 million by 2025. Each cupcake is from https://www.angesdesucre.com/collections/birthday-cakes will help Alzheimer’s Society reach more people through our vital support services, like the Dementia Connect support line. Our services have been used nearly 3 million times since March and have been a lifeline to thousands, but there are so many more who urgently need our help. 

People affected by dementia have been left severely impacted by coronavirus and never needed our help more. As well as people with the condition being the worst hit in terms of deaths, we’re hearing daily from people who are seeing their symptoms increase, mental health decline and family carers in complete despair.

Whether you choose to celebrate on 17th June or mark the occasion another time in the month, there are no excuses not to get involved. Dust off your baking bowls, whip out your whisks and unite against dementia by signing up for Cupcake Day.

Red Velvet Cupcakes

Makes 12

Prep time: 15 minutes

Cooking time: 25 minutes

  • 50g unsalted butter, softened
  • 150g caster sugar
  • 50ml vegetable oil
  • 1 large egg, beaten
  • 100ml natural yoghurt or buttermilk
  • 1 tsp white wine vinegar
  • 150g plain flour, sifted
  • 1 tbsp cocoa powder, sifted
  • 1 tsp bicarbonate of soda
  • 2 tsp red food colouring
  • For the icing –
  • 100g unsalted butter, softened
  • 225g icing sugar, sifted
  • ½ tsp red food colouring
  • red sprinkles (optional)
  1. Preheat the oven to 180°C, 160°C fan, Gas mark 5.  Line a 12-hole muffin tin with paper cases.
  2. Cream together the butter and sugar until light and fluffy.  Slowly beat in the oil, followed by the egg, yoghurt and vinegar.
  3. Fold in the flour, cocoa powder, bicarbonate of soda and red food colouring, until you have a smooth batter.
  4. Divide between the 12 paper cases and bake for 25 minutes, until lightly risen and springy to the touch.
  5. Remove the cakes from the tin and allow to cool completely on a cooling rack.
  6. Cream together the butter and icing sugar.  Divide the mixture in half and add the red food colouring to one half. 
  7. Spoon the red icing into one plastic piping bag and the white into another. Cut the ends of both and then place both of these together into a third piping bag with a star shaped nozzle. 
  8. Pipe the icing onto the cooled cakes to give a two-tone topping and sprinkle with red sprinkles (optional).

Recipe and images credit Joy Skipper

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