Welcome to a new week and a fabulous Sweet Tooth post! Yesterday I decided to make Red Velvet cupcakes from the legendary cookbook by The Hummingbird Bakery. The Hummingbird Bakery is a well loved and incredibly popular bakery with three branches in London and anyone who tries their cupcakes is an instant fan! I highly recommend buying this beautiful recipe book, delicious recipes and amazing styling make it a must have.
Red Velvet Cupcakes
60g unsalted butter- room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
½ tsp vanilla extract
120ml buttermilk
150g plain flour
120ml buttermilk
150g plain flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
1½ teaspoons white wine vinegar ( I used just plain white spirit vinegar)
* Beat the butter and sugar with an electric beater until light and fluffy and well mixed.
* Add the egg and beat well until well mixed
* In a separate bowl, mix together the cocoa, red food colouring and vanilla essence to make a thick, dark paste.
* Add this to the butter mixture and mix thoroughly until evenly combined.
* Slowly pour in half of the buttermilk and mix on slow speed until well mixed.
* Add half of the flour and mix. Repeat process, adding rest of buttermilk and then remainder flour.
* Scrape down sides of bowl and mix well on high speed.
* Add salt, bicarbonate of soda and vinegar. Beat well on slow speed until mixed and then finally beat at high speed for a few minutes.
* Spoon the mixture into paper cases until two-thirds full and bake in oven at 170˚ for 20-25 minutes or until the sponge bounces back when touched.
* Beat the butter and sugar with an electric beater until light and fluffy and well mixed.
* Add the egg and beat well until well mixed
* In a separate bowl, mix together the cocoa, red food colouring and vanilla essence to make a thick, dark paste.
* Add this to the butter mixture and mix thoroughly until evenly combined.
* Slowly pour in half of the buttermilk and mix on slow speed until well mixed.
* Add half of the flour and mix. Repeat process, adding rest of buttermilk and then remainder flour.
* Scrape down sides of bowl and mix well on high speed.
* Add salt, bicarbonate of soda and vinegar. Beat well on slow speed until mixed and then finally beat at high speed for a few minutes.
* Spoon the mixture into paper cases until two-thirds full and bake in oven at 170˚ for 20-25 minutes or until the sponge bounces back when touched.
* Leave to cool completely and when cold top with generous layer of cream cheese icing.
* Makes 12 large cupcakes
* Makes 12 large cupcakes
Cream cheese icing
300g icing sugar, sifted
50g unsalted butter- at room temperature
125g cream cheese
125g cream cheese
* Beat the icing sugar and butter with electric beater until well mixed.
* Add the cream cheese and beat until well mixed and light and fluffy.
This is the first time that I made this recipe and they came out so well, I was so impressed. Totally delicious and the most beautiful colour ever, these are a real treat!
Photography: by me
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