Red Velvet Cupcakes

Red Velvet cupcakes - these are one of my fav's!

A deep red sponge with a chocolate flavour, a wonderful velvet texture
topped with a cream cheese frosting - is your mouth watering yet!? I always break one open and crumble the cooked cake over the rest of the cakes.

Red Velvet Cupcakes (from the hummingbird bakery cookbook)

60g unsalted butter at room temperature

150g caster sugar

1 egg

10g cocoa powder

20ml red food colouring (Dr Oetker is the best!)

1/2 tsp vanilla extract

120ml buttermilk

150g plain flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

1.5 tsp white white vinegar

Preheat the oven to 170 degrees centigrade (gas 3)

Put the butter and sugar in a bowl and mix with an electric mixer, beat on a medium speed until light and fluffy and well mixed. Turn 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 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 mixture up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to a 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 paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Cream Cheese Frosting

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese cold

Beat the icing sugar and butter together using a medium slow speed on an electric mixer, 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 minutes. Sometimes it is easier to put this in the fridge to cool before piping on to cupcakes as it can become quiet runny!!! Crumble cake over the top of the cream cheese frosting! Yum! Enjoy!

Love and cupcake hugs Sarah x x x