Hummingbird Red Velvet Cupcakes

Having tried several different recipes for red velvet cupcakes, I found this one in The Hummingbird Bakery cookbook and is by far the simplest and most delicious. With a buttermilk deep red sponge and cream cheese icing it seems these red velvets are everyone’s favourite cupcake.

So here’s how (serves 12):

  • 60g butter
  • 150g golden caster sugar
  • 1 egg
  • 10g cocoa powder
  • 20ml red food colouring
  • 1 tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • a pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white wine vinegar

Cream cheese icing

  • 300g icing sugar
  • 50g butter
  • 125g cream cheese

Method

  1. Pre heat over to 170C (150C fan) and line a cupcake tin with paper cases
  2. Mix butter, sugar and eggs together until well blended
  3. In a separate bowl mix cocoa, red food colouring and vanilla extract to make a thick red paste
  4. Add to the butter mixture and mix thoroughly until well combined
  5. Slowly add the buttermilk and flour until everything is well blended
  6. Add salt, bicarb and vinegar
  7. Spoon into cupcake cases until two-thirds full
  8. Bake for 20-25 until skewer comes out clean
  9. Leave to cool on a wire rack before adding the cream cheese icing

To make the cream cheese icing…

  1. Beat icing sugar and butter together until well mixed
  2. Add all cream cheese and beat until light and fluffy

(Do not overbeat as the icing can become runny)

 

 

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