The following recipe is from popular Hummingbird Bakery in the US. Despite forgetting to add the egg to the recipe until most of the batter has been mixed through, the cupcakes still turned out moist and fluffy *phew* I used mini cupcake tins instead so guests would still have room for sweets after a heavy lunch. One full sized cupcake would have been a massive sugar hit!
For the red velvet cupcakes:
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 1 egg
- 10g cocoa powder
- 20ml red food colouring
- ½tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- ½tsp salt
- ½tsp bicarbonate of soda
- 1½tsp white wine vinegar
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
You'll also need:
12-hole cupcake tray, lined with large cupcake cases
- Preheat the oven to 170°C/325°F/gas mark 3.
- Put the butter and the sugar in a freestanding 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.
- 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). 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. 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.
- 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.
- Meanwhile for the cream cheese frosting: Beat the icing sugar and butter together in a freestanding 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.
The Hummingbird Bakery Cookbook, Recipe text ©