Last weekend I threw on my charity cape and baked: The Alderney Animal Welfare hosted the first of many Car Boot sales and it proved the perfect excuse to bake lots of cakes (And scrape the bowls of my creations with my finger). But the most popular by far was the Red Velvet Cupcake, inspired by the Hummingbird Bakery recipe book.
60g Unsalted butter
150g Caster Sugar
15g Cocoa Powder
1 teaspoon Vanilla Extract
2 Tablespoons Organic Red Food Colouring
120ml Buttermilk (Split into 2 60ml portions)
150g Plain Flour
½ teaspoon Salt
½ teaspoon Bicarbonate Soda
½ teaspoon White Wine Vinegar
Gas Mark 3 for approximately 25 minutes (Until light, red and bouncy)
1. Whisk Sugar & Butter till light and fluffy
2. Slowly add the egg and beat together until fully mixed
3. Mix the cocoa powder and red colouring together until they form a thick velvety – haha – paste.
4. Add this to the buttery mixture until it is luxuriously red
5. Very slowly whisk in half of the buttermilk until fully combined.
6. Next, add half of the flour – beat in. Repeat this with the remaining buttermilk and flour until all is fully incorporated.
7. Add the salt, bicarbonate of soda and vinegar
The next step is the Cream Cheese Icing: Again, I stole this from the Hummingbird book but amounts are completely adaptable to the number of cupcakes/amount of frosting you want to scoop out of the bowl into your mouth.
300g Icing Sugar
50g Unsalted butter
100-125g Cream Cheese
1. Beat the icing sugar and butter together fully.
2. Add the cream cheese and beat until light and fluffy – make sure this doesn’t go runny – practice and you’ll learn the right moment to stop!
When the cakes are bouncy and light, take them from the oven and allow them to cool completely. Then slop on the cheese icing goodness. When this is set, you can add a little decoration – glitter perhaps, or crumbled cake. Or simply leave alone and admire your creations. Either way: Eat them. They are too fantastic to waste!