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 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
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)
In love with the box!
ReplyDeleteI'm heading to Dealz tomorrow to pick up a few for safe keeping in the morning! For €1.49 tis a deal!
DeleteWow they look amazing Emma! Another book that I find great for baking recipies is 'Make Bake Love' it has a fab recipe for rocky road brownies! Just your normal brownie recipe, then five mins before the brownies are ready u pop on the rocky road topping and out back in the oven for 5 mins! Amazeballs!! Erika x
ReplyDeleteThanks for the heads up.....have been meaning to pick this book up for a while. Treat myself in the morning....I think so! (All in the name of research of course!) x
ReplyDeleteFor other readers have a have a look on Amazon! http://www.amazon.co.uk/Make-Bake-Love-Lilly-Higgins/dp/0717150429
i look so appetizing!
ReplyDelete