Rick Stein's Red Velvet Cupcakes: A Sweet Treat

Renowned chef Rick Stein, known for his seafood expertise and charming TV presence, recently showcased his dessert skills on BBC Two's "Rick Stein's Food Stories." This time, the culinary maestro took viewers on a journey to create delightful red velvet cupcakes, a recipe that has become a family favorite.

Stein, who co-founded The Seafood Restaurant with his wife Jill in 1975, has established himself as a culinary icon through his numerous cookbooks and television series. His latest creation, a vibrant red velvet cupcake, boasts a rich, moist texture and a captivating red hue. The cupcakes are elevated further by a sweet and tart cherry compote filling and a smooth, decadent ganache icing, adding a touch of sophistication to the classic treat.

For the perfect pairing, Stein's son, Charlie, a connoisseur of dessert wines, recommends a "light, sparkling sweet red" to complement the red velvet cupcake's flavors.

Here's how you can create these delicious cupcakes at home:

Ingredients:

For the ganache icing:

100g dark chocolate, chopped

100ml double cream

For the cupcakes:

125g self-raising flour

25g cocoa powder

175g caster sugar

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

125g unsalted butter, melted

2 large eggs, beaten

1 tsp vanilla extract

125ml buttermilk

Red food colouring (optional)

For the cherry compote:

200g pitted cherries

50g granulated sugar

Instructions:

Ganache Icing:

1. Chop the dark chocolate and place it in a bowl.
2. Heat the cream in a small saucepan until steaming, just before it boils.
3. Pour the hot cream over the chocolate and let it sit undisturbed for 30 seconds.
4. Gently stir the mixture from the center outwards until a smooth ganache forms.
5. Allow the ganache to cool completely.

Cupcakes:

1. Preheat the oven to 190°C (170°C fan). Place 12 cupcake liners in a deep muffin tin.
2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, bicarbonate of soda, and salt.
3. Add the melted butter, beaten eggs, vanilla extract, buttermilk, and food coloring (if desired). Stir well until all ingredients are combined.
4. Divide the batter evenly among the 12 cupcake liners.
5. Bake in the center of the oven for 15-20 minutes.

Cherry Compote:

1. While the cupcakes are baking, combine the pitted cherries and sugar in a saucepan over medium-high heat.
2. Cook until the cherries become jammy and allow to cool.

Assembly:

1. Once the cupcakes have cooled, use a teaspoon to scoop out a small amount of the center of each cupcake.
2. Fill the hollow with the jammy cherry compote.
3. Spread a generous amount of the cooled ganache icing over the top of each cupcake using a palette knife.
4. Garnish each cupcake with a cherry on a stalk.

Enjoy these delicious and beautiful red velvet cupcakes!