Hummingbird Bakery red velvet cupcakes recipe

Details

• Cuisine: American
• Recipe Type: Cakes
• Difficulty: Easy
• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Serves: 16

Step-by-step

1. Preheat the oven to 175°C (160°F/Gas Mark 4) and line two 12-hole cupcake trays with 16 paper cases.
2. 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.
3. Turn the mixer up to a high speed, slowly add the eggs and beat until everything is well incorporated.
4. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.
5. 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.
6. 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.
7. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
8. Turn the mixer up to a high speed and beat until you have a smooth, even mixture.
9. 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.
10. 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.
11. Leave the cupcakes to cool for about 15 minutes in the trays before turning out onto a wire cooling rack to cool completely.
12. 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.
13. 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.
14. 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.