Red Velvet Cupcakes!

I simply cannot resist a good cupcake and so I wanted to recreate the iconic 'Red Velvet' from my favourite company in London, "Hummingbird Bakery".

"The Hummingbird Bakery is a sweet tooth's delight.  The cupcakes are so legendary and our special occasions are always chock full of Hummingbird goodies!" Gwyneth Paltrow.

For the cupcakes you will need:

• 60g unsalted butter, at room temperature
• 150g castar sugar 
• 1 egg
• 10g cocoa powder
• 20ml red food colouring
• 1/2 tea spoon vanilla extract 
• 120ml butter milk
• 150g plain flour
• 1/2 tea spoon salt 
• 1/2 tea spoon bicarbonate of soda
• 1 1/2 tea spoons white wine vinegar

Method for cupcakes:

• Preheat the oven to 170 degrees Celsius.
• Put the butter and sugar into a bowl and beat on a medium speed until light and fluffy.
• 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 extract to make a thick, dark paste.  Add this to the butter mixture until everything is combined.
• Pour in half of the buttermilk and beat until well mixed and then add half of the flour and mix until well incorporated.  Repeat this process until all of the buttermilk and flour has been added and the mixture is smooth. 
• Add the salt, bicarbonate of soda and the vinegar and mix for a couple of minutes.  
• Spoon the mixture into paper cases until two-thirds 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 slightly in the tray before turning out onto a wire cooling rack to cool completely.
• When the cupcakes are cold, spoon the Cream Cheese Frosting on top.  I kept some of the cupcake crumbs to decorate on top of the frosting to add a bit of colour.

For the cream cheese frosting you will need:

• 300g icing sugar, sifted 
• 50g unsalted butter, at room temperature
• 125g cream cheese, cold

Method for the frosting:

• Beat the icing sugar and butter together on a medium-slow speed until the mixture comes together and is well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Continue beating until the frosting is light and fluffy, at least 5 minutes.
• Do not overbeat, as it can quickly become runny.

And that's how to make the legendary 'Red Velvet Cupcake'... so all you should do now is make a good cup of tea and enjoy!

M x