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
- Preheat oven to 170 C.
- Beat butter and sugar in a mixer (with the paddle attachment) on medium speed till light and fluffy.
- Turn the mixer to high speed, then slowly add the egg and beat until everything is incorporated.
- In a separate bowl, mix the cocoa, red food colouring and vanilla essence together to make a thick, dark paste.
- Add the paste (from 4.) to the butter mixture and mix thoroughly.
- Turn the mixer down to low speed and slowly pour in half the buttermilk.
- Beat well, then add half the flour. Repeat this process until all the buttermilk and flour have been added.
- Scrape down the sides of the bowl. 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 baking soda and vinegar. Turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into paper cases (about two-thirds full) and bake for 15-20 minutes, or until the cake bounces back when touched.
- 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
- Beat the icing sugar and butter in a mixer on medium-slow speed until the mixture comes together and is well-mixed.
- Add the cream cheese. Turn the mixer up to medium-high speed.
- Beat until the frosting is light and fluffy, for at least 5 minutes.