These Red Velvet Cupcakes are quite possibly the most delicious cupcakes I’ve ever made. They have a completely different texture to any other flavour and everyone should definitely give these a go. The recipe I used is from the Hummingbird Cookbook which I also recommend. Great bakery, great recipes.
60g Room Temperature Butter (I like to use slightly salted Lurpak)
150g Caster Sugar
10g Cocoa Powder (I used Hintz Cocoa)
20ml Red Food Colouring (sometimes it’s hard to measure out 20ml if you don’t have the proper equipment, I suggest looking at the volume of your bottle and usually a capful or two is sufficient but judge for yourself)
1/2 tsp Vanilla Extract (I’d point out to use Extract and not Flavouring in any recipe)
120ml Buttermilk (I didn’t have buttermilk so I made my own. Simply measure a tablespoon of lemon juice or white vinegar into a measuring jug and then add enough milk to make it up to 1 cup or 240ml. Let it stand for 5 minutes and then use however much the recipe calls for)
150g Plain Flour
1/2 tsp Salt (I usually make sure there’s a little left on the spoon as I use salted butter)
1/2 tsp Bicarbonate of Soda
1 1/2 tsp White Wine Vinegar
Preheat the over to 170°C/325°F and line your cupcake tray with your paper cases.
Put the butter and the sugar in a bowl and mix it well until it’s light and fluffy (it also gets a fair bit paler). You can do this by hand or you can use a mixer. I personally prefer to do everything by hand, admittedly it takes a whole lot longer but I feel like I’m more in control that way. Plus it’s a bit of a work out for those ‘ceps. Break the egg into a separate bowl and mix it up. Always best to break the egg into something separate before incorporating it incase it’s bad or you drop in shell. Just makes life easier. Either turn the mixer up whilst adding the egg or speed up your manual mixing.
Get yourself another bowl and pop in the cocoa powder, food colouring and vanilla and mix it all up. It’ll make a sort of paste and that’s what you’re looking for, something quite thick and really deep in colour. Add this to your butter, sugar and egg bowl and mix it up real good. Get rid of all those lumps and mix until smooth.
Make sure you’ve got your flour and buttermilk measured out as that’s what we’re adding in now. Pop half of your buttermilk into your mix and beat it all up then add in half your flour. Be careful as this part has a tendency to get messy- think white dusted clothes and face. Not cool. Repeat till all your mixture is gone and then mix thoroughly to get rid of any lumps.
Get your lined cupcake tray and start spooning your mixture into the cases till their filled about two-thirds and bake for 20-25 minutes. All ovens are different so make sure you keep an eye on your mixture after about 15 minutes. When the cupcakes are ready they should be spongey and bounce back when prodded. Have a skewer on hand (or dry spaghetti) to test that you’re cupcake is cooked all the way through. Let them cool completely on a rack and then top with delicious cream cheese frosting.