Recipe: Red Velvet Cupcakes

 Red Velvet cupcakes have become quite a staple in my baking regime over the past couple of years.  They personally aren't my favourite, but the reason I keep making them is because my friends and family LOVE them.  I think it's the icing...  I decided I'd share my recipe which I haven't ever done before (Caterina and Marketa, don't get too excited), since Valentine's Day is coming up and also to help you get through these cold winter months.  This recipe is from the Hummingbird Bakery Cookbook, which I received as a gift and would really recommend buying!  I use it so often and it's great if you're a beginner too.

I'd recommend reading through the whole recipe before starting!  You can also make a red velvet cake with this (I've done it before) by doubling the quantities, but you bake it at the same temperature and for the same time.  

Red Velvet Cupcakes

Ingredients
60 g unsalted butter at room temperature 
150 g caster sugar 
1 egg 
20 g cocoa powder 
40 ml red food colouring 
1/2 tsp vanilla extract 
120 ml buttermilk 
150 g plain flour 
1/2 tsp bicarbonate of soda
1/2 tsp salt 
1 1/2 tsp white vinegar 

For the icing 
300 g icing sugar, sifted 
20 g unsalted butter, at room temperature 
125 g cream cheese, cold 

Method
1. Line a 12-hole cupcake tray with paper cases.  Preheat the oven to 170°C/325°F/gas mark 3.

2. 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.

3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to
make a very 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.

4. 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 bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

5. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, 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.

Tip: clean everything while the cupcakes are in the oven and when they come out make the icing while they are cooling down.  

Cream Cheese Icing 

1. Make the icing by beating the icing sugar the remaining 20 g of the unsalted 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. 

2. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the icing is light and fluffy, for about 7 minutes. Do not over beat, as it can quickly become runny.

3. When the cupcakes are cold, spoon the cream cheese icing on top.

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I hope you enjoy these delicious cupcakes!  Please comment down below if you do make them, and if there are any questions, just ask.  

x Megan