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1
Method for the shortbread:
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Grease and line an oven proof baking tray.
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3
Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon.
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4
Then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.
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5
Sift over 300g plain flour and stir until the mixture is well combined you will need to get your hands in at the end to give everything a really good mix and press the dough together.
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6
Wrap the dough in cling film and refrigerate for 30 minutes.
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7
Once the dough has been chilled take out the fridge and preheat the oven to 120 degrees centigrade.
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Roll out the dough till it is an inch thick and using a butterfly cutter or any other biscuit cutter cut out biscuit shapes.
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Place these on to the baking tray and turn up the oven to 180 degrees.
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Bake for 10- 12 minutes or until golden brown.
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Once cooked transfer them to a wire rack to cool.
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12
Optional you can ice your shortbread with royal icing if you wish.
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13
Method for the red velvet cupcakes:
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14
Preheat the oven to 120 degrees centigrade.
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15
Line a 12 hole cake tin with paper cases.
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Mix the softened butter and sugar until cream.
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Add the eggs in one by one.
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In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
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Add to the butter mixture and mix thoroughly until evenly combined and coloured.
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Slowly pour in half the buttermilk and beat until well mixed, then add half the flour, and beat until everything is well incorporated.
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Repeat this process until all the buttermilk and flour have been added.
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Then add the salt, bicarbonate of soda and vinegar and beat until well mixed.
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Turn the oven up to 180 degrees centigrade.
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Spoon the cake mixture evenly between the 12 cake cases.
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25
Cook in the oven for 20 -25 minutes or until the cakes are cooked.
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26
Once cooked place on to a wire rack until completely cool.
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Place in an air tight container in a cool, dry place.
