thirty three: red velvet cupcakes

It’s been a good five months since my last post! I’ve been baking, just nothing significant – small bakes of family favourites like banana bread and cream cheese pound cake. I should prolly venture beyond, what do you think? (:

My youngest sister requested red velvet cupcakes for her 8th birthday, so no prizes for guessing what happened next! I decided to try the recipe from The Hummingbird Bakery cookbook (which was a birthday gift from one of my sisters, woo!), and it turned out great.

I really love the recipes from the cookbook as they’ll yield about a dozen cupcakes or so – perfect if you’re craving for cupcakes without the hassle of dealing with leftovers. Not that it is a bad thing of course… but when you’re trying to watch your diet, every leftover cupcake is just screaming to be eaten! #dilemma

Red Velvet Cupcakes (from The Hummingbird Bakery)
Makes a dozen

Ingredients (for the cupcakes)

  • 60g / 4 tbsp unsalted butter (room temperature)
  • 150g caster sugar
  • 1 egg
  • 1 tbsp cocoa powder
  • 2 tbsp red food colouring paste
  • 1/2 tsp vanilla essence
  • 120ml buttermilk
  • 150g all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp white vinegar


  1. Preheat oven to 170 C.
  2. Beat butter and sugar in a mixer (with the paddle attachment) on medium speed till light and fluffy.
  3. Turn the mixer to high speed, then slowly add the egg and beat until everything is incorporated.
  4. In a separate bowl, mix the cocoa, red food colouring and vanilla essence together to make a thick, dark paste.
  5. Add the paste (from 4.) to the butter mixture and mix thoroughly.
  6. Turn the mixer down to low speed and slowly pour in half the buttermilk.
  7. Beat well, then add half the flour. Repeat this process until all the buttermilk and flour have been added.
  8. Scrape down the sides of the bowl. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  9. Turn the mixer down to low speed and add the baking soda and vinegar. Turn up the speed again and beat for a couple more minutes.
  10. Spoon the mixture into paper cases (about two-thirds full) and bake for 15-20 minutes, or until the cake bounces back when touched.
  11. Leave to cool in the pan before placing them on a wire rack to cool completely.

Cream Cheese frosting
Enough to frost a dozen cupcakes


  • 300g icing sugar, sifted
  • 50g / 3tbsp unsalted butter (room temperature)
  • 125g cream cheese, cold


  1. Beat the icing sugar and butter in a mixer on medium-slow speed until the mixture comes together and is well-mixed.
  2. Add the cream cheese. Turn the mixer up to medium-high speed.
  3. Beat until the frosting is light and fluffy, for at least 5 minutes.

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