Red Velvet Cupcakes

This evening I have been very busy indeed! In preparation for one of my friend's birthday tomorrow I've been whipping up a storm in the kitchen much to the annoyance of Molly who is confused as to why he has yet to get his dinner! For the occasion I decided to get out my trusty bible when it comes to cupcakes and that is of course the Hummingbird Bakery Cookbook. If you like me love baking, if not for yourself but the enjoyment of others...this book is a must have for the collection!

I was torn between my favourites the Chocolate Cupcakes and the much talked about Red Vevlet Cupcakes. Too difficult a decision  really so I just decided to make both....sure why not, everyone loves cupcakes on Fridays right? So tonight I'm going to share with you the Hummingbird Red Velvet Cupcakes. These are a little trickier than your average cupcake but both aesthetically and taste wise, its definitely worth a little extra work. 

Red Velvet Cupcake

Makes: 12 approx.

Ingredients:
60g butter, softened
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring (Dr. Oetker's liquid colouring to be precise)
½tsp vanilla extract

120ml buttermilk     
150g plain flour
½tsp bicarbonate of soda
1½tsp white wine vinegar

For the cream cheese frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold  

  

Method:
1. Preheat the oven to 170°C/325°F/gas mark 3.
2. Put the butter and the sugar in a free-standing electric mixer with a paddle attachment (or 
    use a handheld electric whisk) and beat on medium speed until light and fluffy and well   
    mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is  
    well incorporated.
3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract   
    to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly  
    combined and coloured (scrape any unmixed ingredients from the side of the bowl with a 
    rubber spatula). 
4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until  well  
    mixed, then add half the flour, and beat until everything is well incorporated. Repeat this  
    process until all the buttermilk and flour have been added. Scrape down the side of the 
    bowl again. Turn the mixer up to high speed and beat until you have a  smooth, even
    mixture. 
5. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat 
    until well mixed, then turn up the speed again and beat for a couple more minutes.
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated
    oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted   
    in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before  
    turning out onto a wire cooling rack to cool completely. 

For the cream cheese frosting: 
Beat the icing sugar and butter together in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.
When the cupcakes are cold, spoon over the cream cheese frosting on top.  

If like me you like making cupcakes for special occasions check out the really cute carrier box I got so I can give these particular delicious treats to someone as a present. I picked this up in DEALZ (known as Poundland in the U.K.) for just €1.49, bargain.... I think so!

                

E-D's Notes

• Just to take that that the above quantities for cream cheese frostings makes quite a lot of frosting. This frosting is quite heavy and I feel you don't need much of it as it can be a little over powering so maybe half the recipe unless you love cupcakes smothered in frosting. 
• For the decoration I got these really lovely blue, white and red sugar balls from Sainsbury's for £1.20. The striped red cupcake cases are by Edingtons. I bought these ones in Meadows and Byrnes for €2.00 however they are readily available online and in good cook wear shops.

                

Recipe adapted from The Hummingbird Bakery Cookbook, by Tarek Malouf 
(Ryland, Peters & Small, £16.99)