Red Velvet cupcakes have always had a bit of mystery to them for me. They’re just so fancy compared to the plain fairy cakes I’ve grown up with.
I have a friend who is eternally lovely to me, and so I wanted to make her something lovely in return. These are from the Hummingbird Bakery: Cake Days book — which is one I thoroughly recommend.
For the cake
- 120g softened unsalted butter
- 300g caster sugar
- 2 large eggs
- 20g cocoa powder
- 40ml red food colouring
- 1 teaspoon of vanilla essence
- 300g plain flour
- 1 teaspoon of salt
- 240ml buttermilk (There’s a recipe here)
- 1 tablespoon of white wine vinegar
- 1 teaspoon of bicarbonate of soda
For the icing
- 100g softened unsalted butter
- 600g icing sugar
- 250g full-fat cream cheese (Philadelphia is fine)
Pre-heat your oven to 190C and line a muffin tin with pretty muffin cases.
In another bowl (lots of separate bowls needed in this recipe) mix together the flour and the salt. Add half of this flour mix into the red mix and mix well. Then add half of the buttermilk, mixing well. Finally add the remaining flour and mix well before adding the remaining buttermilk and once again mixing well.
When they’re cool, make the icing. Use the mixer with the paddle attachment to beat the butter and icing sugar together until there are no large lumps left — it should be a sandy sort of mix. Add the cream cheese, beat slowly until mixed and then turn the speed up until you get a fluffy mix. Put this on top of the cakes and there you have it — beautiful, tasty, grown up Red Velvet cupcakes.