Red Velvet Cupcakes

Now I will start by saying cupcakes are my nemesis (I'll elaborate on that point another time) so it's fair to say I should probably have never bothered attempting these Red Velvet Cupcakes from the book by the owner of The Hummingbird Bakery. I've been waiting all week to have a go at these but because there's been a heatwave I haven't bothered, it's been way too stuffy for cooking. Anyhow, it's cooled down a little so I thought I'd cook them up today.

I should have known to quit whilst I was ahead when I had to throw the first batch of mix away after a gnat dive-bombed into my mixer and swiftly got dissolved into the red gloopy mixture. To say I was raging would be an understatement but onwards and upwards, I scraped it into the bin and started again. This time all was well and although I was bit nervy about using the huge muffin cases I had (the Hummingbird Bakery use the large US style cases, not our British fairy cake style ones) it all looked good. It smelt and looked even better 20 minutes later when I peeked into the oven. How having a fan oven means I have to adjust temperatures slightly - I normally bake things at a lower temp for longer but it can be a bit hit and miss. I think I over-baked the cakes as they've gone a bit biscuity on top but they're all stuck in the wrapper (as so often happens to me....but after a few hours they tend to firm up).

Making the cream cheese frosting was easy but don't under estimate how long you need to beat it together for. I'm used to making frosting quickly by just bunging it all in and blitzing it but this needed a good few minutes of constant beating to get to the right consistency.

Well the verdict - they tasted good even if the crispy top wasn't perfect and the kids enjoyed them too. Downside is they leave your tongue bright red, not such a good look if you are going out anywhere!

I'd probably make them again sometime but I'm a little put off seeing as everything within a 5 metre radius is now dyed a lovely shade of pink - that red food colouring gets everywhere!

Red Velvet Cupcakes

Ingredients

60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ teaspoon vanilla extract
120ml buttermilk
150g plain flour
½ teaspoon bicarbonate of soda
1½ teaspoons white vinegar
1 quantity Cream Cheese Frosting

Method

Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases.

Put the butter and the sugar in an 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 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. 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.

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 racking to cool completely.

When the cupcakes are cold, spoon or pipe the Cream Cheese Frosting on top.

Cream Cheese Frosting:
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold

Beat the icing sugar and butter together in an 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 – for at least 5 minutes. Do not overbeat, as it can quickly become runny.

love & kisses
Mrs M x