Hummingbird Bakery red velvet cupcakes recipe
A red velvet cupcake recipe is essential to any baker's repertoire. This one makes intensely chocolaty cupcakes with a rich cream cheese frosting.
This recipe is from The Hummingbird Bakery Cookbook by Tarek Malouf, published by Mitchell Beazley.
Ingredients
- 120 g unsalted butter, at room temperature
- 300 g caster sugar
- 2 eggs
- 20 g cocoa powder
- 1 tbsp red food colouring paste mixed with 3 tablespoons water
- 1 tsp vanilla extract
- 240 ml buttermilk
- 300 g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp white vinegar
- 4.2 oz unsalted butter, at room temperature
- 10.6 oz caster sugar
- 2 eggs
- 0.7 oz cocoa powder
- 1 tbsp red food colouring paste mixed with 3 tablespoons water
- 1 tsp vanilla extract
- 8.4 fl oz buttermilk
- 10.6 oz plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp white vinegar
- 4.2 oz unsalted butter, at room temperature
- 10.6 oz caster sugar
- 2 eggs
- 0.7 oz cocoa powder
- 1 tbsp red food colouring paste mixed with 3 tablespoons water
- 1 tsp vanilla extract
- 1 cup buttermilk
- 10.6 oz plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 3 tsp white vinegar
- 600 g icing sugar, sifted
- 100 g unsalted butter, at room temperature
- 250 g cream cheese, cold
- 21.2 oz icing sugar, sifted
- 3.5 oz unsalted butter, at room temperature
- 8.8 oz cream cheese, cold
- 21.2 oz icing sugar, sifted
- 3.5 oz unsalted butter, at room temperature
- 8.8 oz cream cheese, cold
Details
- Cuisine: American
- Recipe Type: Cakes
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 16
Step-by-step
- Preheat the oven to 175°C (160°F/Gas Mark 4) and line two 12-hole cupcake trays with 16 paper cases.
- Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a medium speed until light, fluffy and well mixed.
- Turn the mixer up to a high speed, slowly add the eggs 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 a 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 a 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 the paper cases until one-third 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 for about 15 minutes in the trays before turning out onto a wire cooling rack to cool completely.
- While the cupcakes are cooling, make the cream cheese frosting. Beat the icing sugar and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk) on a medium-slow speed until the mixture comes together and is well mixed. It will have a sandy texture.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to a medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat as it can quickly become runny.
- When the cupcakes are cold, spoon the cream cheese frosting onto each cupcake, gently smoothing over with a palette knife and making a swirl of frosting on each one.
Recipe from The Hummingbird Bakery Cookbook by Tarek Malouf, photography by Peter Cassidy and Kate Whitaker. Published by Mitchell Beazley.
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Mary Berry's vanilla cupcakes with swirly icing
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