red velvet cupcakes

Ever since engorging on these delectable fancies on a saturday morning along Portobello Road in London I have desired to make them. Here is the Hummingbird Bakery recipe...

RED VELVET CUPCAKES
Makes 12
60g unsalted butter
150g caster sugar
1 egg
10g cocoa powder
2 tablespoons red food colouring
1/2 tsp vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 1/2 tsps white wine vinegar
Preheat oven to 170C.
Whisk the butter and sugar together in an electric mixer 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.
Mix together the cocoa powder, red food colouring and vanilla extract (I initially used Dr Oetker Natural Red Food Colour from Waitrose but it didn't give a beautiful red colour so I sprinkled 1/4 tsp 'Intense Rouge Powder to give the desired effect)
Add this mixture to the butter mixture and mix thoroughly until evenly combined and coloured.
Turn the mixture to slow and pour in half the buttermilk slowly. Beat well. Then add flour, and beat until well incorporated repeating the process until all buttermilk and flour have been added, scraping the sides of the bowl.
Turn on high speed again, beat until you have a smooth even mixture.
Turn to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed then turn to high and beat for a couple more minutes.
Spoon the mixture into paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes or until the sponge bounces back when touched and a skewer comes out clean.
Leave to cool in tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the cream chees frosting on top.
FROSTING
Mix 50g softened butter with 300g sifted icing sugar until well incorporated.  Add 125g cream cheese and whisk until soft and fluffy! 


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