Precarious Patriotism

As quite clearly highlighted by the name of my blog, I am British (some may say, to a fault).  Does that mean I shouldn’t celebrate the Fourth of July…?  Probably.

But, because I am just that kind of girl, I unselfishly whipped up a batch of red velvet cupcakes to take to a picnic my friends and I had in Golden Gate Park yesterday.

I played my first ever game of softball (and now ache all over!), but surprisingly there wasn’t a Budweiser or hot dog in site.  In fact, we were drinking Tecate.  Mexican beers, British guests… I think my friends must not have got the memo about how to celebrate July 4th 🙂

Back to the cupcakes…  This is the best red velvet recipe that I have come across.  Chocolately, not too sweet, and just the right texture.  Topped with swirls of cream cheese frosting and you have yourselves a party right there.  To be even more patriotic, I finished the cupcakes with some red, white and blue sprinkles (they are my country’s colours too, you know!)

Red Velvet Cupcakes with Cream Cheese Frosting

Makes: 36 mini cupcakes



  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 fluid ounce red food coloring
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar
  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon salt


  • Preheat oven to 350 degrees F.  Grease three 12 cup mini cupcake baking trays with patriotic cupcake cases.
  • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  • Mix in the eggs, buttermilk, red food coloring and vanilla.  Stir in the baking soda and vinegar.
  • Combine the flour, cocoa powder and salt; stir into the batter just until blended.
  • Spoon the batter into the prepared cups, dividing evenly.
  • Bake until the tops spring back when lightly pressed, about 15 to 20 minutes.
  • Cool on a wire rack.



  • 1 (8 ounce) packages cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cups sifted icing sugar
  • 1 teaspoon vanilla extract


  • In a medium bowl, cream together the cream cheese and butter until creamy.
  • Mix in the vanilla, then gradually stir in the icing sugar.
  • Pipe onto the cupcakes and devour!


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