Red Velvet Cupcakes.

I had big plans for today. 

I was going to go out and purchase all those last minute things I need before I dart abroad this week.

Then it started raining...

As I stared aimlessly out the window, sipping on my third English Breakfast tea of the morning, my feet got me moving towards the cookbook shelf. 

'Today,' I thought 'I shall bake."

Now I know I said that I was going to compose 5 posts detailing my favorite bits and bobs, however I have decided that (in my spontaneous nature) that I shall post them randomly. Although baking is one of my most favorite things to do - I thought I would give this gem a spotlight of it's own.

Red Velvet Cupcakes
From 'The Hummingbird Bakery - Cake Days.'

As we all know, I am a sucker for anything pink. This my friends, does not stop at clothes and accessories. Oh no, when I can get my hand on a pink cookbook - I have to snatch that baby up!

Introducing:

I am under the impression that the originators of The Hummingbird Bakery are some-what legends within the English baking scene. The whole book is simply delicious! Filled with cakes, cupcakes and whoopee-pies, you simply can not go wrong WHICH is why I dabbled in a bit of cupcake creating one rainy afternoon!

FOR THE SPONGE:

120 grams (4oz) unsalted butter, softened

300 grams (10½oz) caster sugar

2 large eggs

20 grams (3/4oz) cocoa powder

40 ml (1½fl oz) red food colouring (such as Dr Oetker)

1 teaspoon vanilla essence

300 grams (10½oz) plain flour

240 ml (8½fl oz) buttermilk

1 tablespoon white wine vinegar

1 teaspoon baking soda   

FOR THE FROSTING:

100 grams (3½fl oz) unsalted butter, softened

600 grams (1lb 5oz) icing sugar

250 grams (9oz) full-fat cream cheese (such as Philadelphia)

 Preheat the oven to 190°C. Line your muffin tin and get that bad-boy ready for action!

 

 Using an electric whisk, or better yet, a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the bits which attach themselves to the side of the bowl.

In a separate, small bowl, stir together the coca powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, transforming your mixture to a crazy colour of red. 

Sift together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Finally, in a small, wee bowl, mix the vinegar with the baking soda together by hand and toss it into the cake batter, mixing it right on up!

 Spoon the batter into paper cases so they are ¾ full. I am slightly obsessed with my new ice-cream scoop with dollops out the batter in the most perfect of ways. Place your creation in the oven let them back for 18-20 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool for a short while in the tin, then place on a wire rack to cool completely before you whip some frosting on them.

Cream-Cheese Frosting:

 Using the electric whisk or freestanding electric mixed with the paddle attachment, , and mixing on low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is whipped together, then increase the speed to medium and whip the frosting till light and fluffy. 

Cover all but one of the cupcakes with 2 tablespoons of cream cheese frosting. Place the remaining cupcake in a food processor and blitz into fine crumbs, then sprinkle the frosted cupcakes with the crumbs (or sprinkles if you prefer.)

Presto! A lovely cupcake for a rainy day!