red velvet cupcakes

The world seems to be going mad for red velvet cupcakes. I was dying to have a go at making them so with my new Hummingbird Bakery Cookbook and a birthday party coming up it seemed the perfect time. They came out pretty perfect, if I say so myself and were not as difficult as they look to make. Have a go. They look pretty impressive and taste divine!

Red Velvet Cupcakes (from the Hummingbird Bakery Cookbook)

60g unsalted butter, at room temperature

150g caster sugar

1 egg

10g cocoa powder

20ml red food colouring

½ teaspoon of vanilla extract

120ml buttermilk

150g plain flour

½ teaspoon salt

½ teaspoon bicarbonate of soda

1½ teaspoons of white wine vinegar

1 quantity of cream cheese frosting (see here )

12-hole cupcake tray, lined with paper cases

Makes 12

Preheat oven to 170ºC (325ºF) Gas mark 3.

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat 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 extract to make a 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 down to 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. 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 salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Spoon the mixture into the 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 into a wire cooling rack to cool completely.

When completely cool add the frosting on top.

I sprinkled some dessicated coconut on top.

Yum!

frostings

It was a whirlwind of cupcake baking last weekend. A birthday party isn't a birthday party without cupcakes. A first birthday party requires extra special cupcakes. Am I right or am I right??

So I made some different ones like red velvet ones and chocolate ones and as time was, as always, precious and ever decreasing, I also made a batch of Nigella's fairy cakes and just added some different flavoured frostings, and they worked well!

So I made up a batch of the fairy cake mix (omitting the vanilla extract) and divided it into two bowls. In one bowl I added a teaspoon of vanilla extract and in the other bowl a teaspoon of lemon extract. Then baked as normal -scratching a little cross on the cake tin to mark the lemon side!

When baked and as the cakes were cooling I made up the frosting. I made up a batch of vanilla frosting (again, omitting the vanilla extract) then as with the cake mixture I divided it into two bowls and for the vanilla cupcakes I made a strawberry frosting and for the lemon cupcakes, well, you guessed it, I made a lemon frosting.

Vanilla Frosting (from the Hummingbird Bakery Cookbook) 12 Cupcakes

250g icing sugar, sifted

80g unsalted butter, at room temperature

25ml of whole milk

a couple of drops of vanilla extract (or a teaspoon if you love vanilla like I do or none if you are making other flavoured frosting!)

Beat the icing sugar and butter together in a freestanding electric mixer with paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoons at a time.

Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

Strawberry Frosting 6 Cupcakes

Make up the vanilla frosting as above. Omitting the vanilla extract if also making other flavoured frosting. If using all of the mixture ( to cover 12 cakes) simply double the quantities below.

4-5 large ripe strawberries, washed and hulled,

1 teaspoon of vanilla extract

sugar flower decorations, sprinkles, silver balls or scrolls of white chocolate to decorate

Simply chop the strawberries into small pieces and mush slightly with a fork. Mix into the vanilla frosting with the vanilla extract.

If the frosting now seems to be too runny add a tablespoon of sifted icing sugar and beat well. Add small quantities of icing sugar to get back to the desired consistancy of frosting. Top the cakes with a palette knife or plastic spatula. Decorate as you wish!

Lemon Frosting 6 Cupcakes

Make up the vanilla frosting as above. Omitting the vanilla extract. If using all of the mixture ( to cover 12 cakes) simply double the quantities below.

grated zest of ½ lemon

½ tsp of lemon extract (optional)

½ tsp yellow food colouring (optional)

sugar flower decorations, sprinkles, silver balls or scrolls of white chocolate to decorate. Or simply use some lemon zest strands as I did.

Add the lemon zest and extract to the vanilla frosting. Beat well together. Add the yellow colouring if using by adding very small quantities at a time. A good way to do this is with a cocktail stick to avoid that bright yellow egg yolk look. You want to try to get a lovely pale lemon colour.

Top the cakes and decorate as you wish.

Cream Cheese Frosting ( From the Hummingbird Bakery Cookbook)

This is used to top the red velvet cupcakes but can also be used as an alternative to buttery frosting. It is less sweet and has a creamy texture. It is quite yum I have to say! Cream cheese frosting can be coloured with food colouring if desired but looks so beautiful left white I think!

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

To frost 12 cupcakes (double quantities for a 20cm cake)

Beat the icing sugar together and butter together in a freestanding electric mixer with a paddle attachment (or a handheld electric whisk) until the mixture comes together 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 mixture is light and fluffy, at least 5 minutes. Do not overbeat as it can quickly become runny.