Description
Red velvet cream cheese with a delicious twist!
Ingredients
240 g cake flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) cocoa powder
100 g castor sugar
¾ C (190 ml) buttermilk
⅓ cup (80 ml) milk
2 eggs, separated
1–2 tsp (5–10 ml) red food colouring
50 g butter, melted
1 tsp (5 ml) vinegar
½ tsp (2.5 ml) bicarbonate of soda
Extra melted butter, for frying
½ x 250 g tub mascarpone cheese, for serving
Maple syrup, for serving
Instructions
Sift the flour, baking powder, cocoa powder and castor sugar together in a bowl.
In a separate bowl, combine the buttermilk, milk, egg yolks and food colouring and mix well.
Whisk the egg whites until stiff peaks form. Set aside.
Mix the red buttermilk mixture into the dry ingredients and add the melted butter. Fold in the stiffly beaten egg whites.
Place the bicarbonate of soda into a small bowl and add the vinegar. As soon as it begins to fizz, stir it into the crumpet batter.
Heat a little extra melted butter in a frying pan and gently fry spoonfuls of batter on a low heat for about 2 minutes on each side. Be careful not to let it brown.
Serve warm with a dollop of mascarpone cheese and a good drizzle of maple syrup.
