Sometimes I can’t help myself, I just have to indulge in a bit of kitsch.  Cupcakes and  pharmaceuticals are not a likely combination but I stayed true to the spot painting production and created a slightly different shade for each little cake and arranged them in a random order.   The cake is the red velvet variety sans the red colouring. It is moist and rich and wonderfully sour paired with the lemon cream cheese icing.

I want to send a quick thank you to Sarah and Otiena. Sarah designed beautiful business cards for my blog and business and Otiena interviewed me for the site Under My Bed. Also there are only 26 more days until the recipe contest closes – entries are already rolling in, don’t forget to submit yours!

Damien Hirst, Cineole, 2004
etching in colours, 114 x 112 cm, edition of 145

Damien Hirst is one of the leading members of the ‘Young British Artists’, an art group active in the 1990s. He rose to fame with his works featuring dead animals suspended in tanks of formaldehyde. His spot paintings were composed of randomly coloured circles each a slightly different variation and were named after pharmaceuticals. The spot series along with the spin paintings were produced in a factory by his assistants. According to Hirst he only created a handful of spot paintings himself  because “I couldn’t be f**king arsed doing it; They’re shit compared to … the best person who ever painted spots for me was Rachel. She’s brilliant. Absolutely f**king brilliant. The best spot painting you can have by me is one painted by Rachel.”

Cineole Cupcakes

{Velvet Cupcakes}

adapted from Jamie’s America
makes around 30 mini-cupcakes

3 TB butter
1 c sugar
1 egg
pinch of salt
1 tsp vanilla extract
2 TB cocoa powder
1 c flour
125 ml buttermilk
1/2 tsp baking soda
1 1/2 tsp white vinegar
food colouring
cream cheese frosting

Preheat the oven to 180C and prepare a mini muffin tin with butter. Mix the butter and sugar together until it is light and fluffy. Gently stir in the egg, pinch of salt and vanilla extract. Alternate adding the cocoa, flour, and buttermilk to the egg mixture, stirring gently until you have a smooth batter.

In a small cup add the baking soda to the vinegar until it begins to fizz and add this to the cake mix.

Spoon the cake batter into the mini-muffin tins and slide into the oven. The little cakes will finish quite quickly so keep an eye on them. Mine were done in about 8-10 minutes. Pop out of the tray and let cool before frosting.

Make one batch of the cream cheese frosting and divide into small bowls. Experiment with tinting with food colouring and mixing the colours. Create a different shade for each cupcake.