If you would like to read more story on this red velvet cupcake, do visit my photoblog here.
Prep time: 15 mins
Cook time: 20-25 mins
Yield: 12 cupcakes (mine yielded around 10 cupcakes since I used a bigger cupcake case)
Ingredients:
For the cupcakes
– 60g unsalted butter, at room temperature
– 150g caster sugar (I used 125gr)
– 1 egg
– 10g cocoa powder
– 20ml red food colouring (preferably Dr. Oetker brand) (I used 10ml)
– ½ tsp vanilla extract
– 120ml buttermilk
– 150g plain flour
– ½ tsp salt
– ½ tsp bicarbonate of soda
– 1½ tsp white wine vinegar
For cream cheese frosting: enough to cover 12 cupcakes
– 300g icing sugar, sifted (I used150g)
– 50g unsalted butter, at room temperature (I used 40g)
– 125g cream cheese, cold (I used 185g)
Directions:
For the cake
– Preheat the oven to 170°C. (my oven is an electric oven and they tend to be hotter than gas, so I used 150°C)
– Beat butter and the sugar 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 extra ct 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 up to slow speed, 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.
– Pour into a lightly greased 6″ cake tin.
– Bake for about 40 mins or until done. Check for doneness by inserting a toothpick in t he middle, should come out clean if done.
– Leave to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
– Frost with cream cheese frosting. For cream cheese frosting:
– Beat the icing sugar and butter together on medium-slow speed until the mixture comes to gether 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 (at least five minutes). Do not overbeat, as it can quickly become runny.
Source: The Hummingbird Bakery Cookbook
