Hummingbird Bakery Red Velvet Cupcakes

Yay! My copy of Cake days has arrived. I know exactly what I am going to make first, these gorgeous looking red velvet cupcakes with cream cheese icing and red sprinkles, it is actually the only reason I bought the book. Cake days is full of gorgeous looking cupcakes, loaves and tray bakes but you wouldn’t expect anything less from The Hummingbird bakery.

For the cakes you will need;

120g soft unsalted butter

300g caster sugar

2 large eggs

20g cocoa powder

40ml red food colouring

1 tsp vanilla essence

300g plain flour

1 tsp salt

240ml buttermilk

1 tbsp white wine vinegar (I bought white vinegar by mistake but worked out fine!)

1 tsp bicarbonate of soda

For the icing:

100g unsalted butter

600g icing sugar

250g cream cheese

red sprinkles

You will need to preheat the oven to 190 degrees Celsius, and line a muffin try with cases. I only have one six hole muffin tray so will have to do several batches. The recipe should make between 12-16 cakes.

I’m going to use an electric whisk to cream together the butter and sugar you should do this until it is light and fluffy.

You can now add the eggs one at a time to the mixture.

Now grab a separate bowl and mix together the cocoa powder, food colouring, and vanilla essence until they form a paste.

Now add the paste to the butter mixture and blend well.

Now you need another bowl; I would say that that is the only problem with this recipe, is that it does require a lot of washing up! In this other bowl sift the flour and salt togther.

Add the flour to the red mixture in two batches alternating with the buttermilk. I actually didn’t have any buttermilk so I added a tablespoon of vinegar to a cup of milk and left it for five minutes. Make sure you mix well after each addition.

In yet another bowl, mix the bicarbonate of soda and vinegar together by hand. Add to the mixture and blend well.

Now you can spoon the mixture into the cases prepared earlier. The easiest way to do this is with two tea spoons. Bake for about 18 minutes and test with a cake spike.

Leave them to cool completely on a cooling rack.

Next you can make the icing by mixing together the butter and icing sugar. This can be a bit messy I have a special cover for my mixer to stop everything going everywhere but you can use a tea towel just the same. Once mixed you can add the cream cheese and blend well.

Now using a palette knife scoop up some of the icing and spread over the cakes.

All you have to do now is add the coloured sprinkles!

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June 28, 2012. Uncategorized.

2 Comments

  1. Zoe replied:

    Your blog is so cute with so many delicious bakes 😀 Now following you @ Twitter 😀

    • EveBakerbaking replied:

      Thank you! I used this recipe the other day to make a two tiered cake you just need to put the mixture into two tins and bake for 30mins. See you on Twitter x

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