It seems people can't resist the red velvet cupcakes' deep red sponge with white Cream Cheese Frosting. Mix all the ingredients well so that the sponge has an even colour and texture. Red food colourings vary in strength, but we recommend Dr. Oetker Red Food Colouring for the best result. To make a red velvet cake instead, double the quantities below, divide between three 30-cm cake tins and bake for 25 minutes at the same oven temperature. Frost with 2 quantities of Cream Cheese Frosting.
From the book The Humming Bird Bakery Cookbook. Read our review here. Also, signed copies of the Hummingbird Bakery Cookbook available now from Ryland Peters & Small. Photos courtesy of Â© Ryland Peters & Small.
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004. This cookbook allows you to step inside this unique bakery and bring its trademark butter cream swirls, sprinkles, and layer-cake slices into your own kitchen. The Hummingbird's Cupcakes fly off the shelves faster than any other cake. Who can resist an adorable Vanilla Cupcake topped with candy-colored butter cream frosting and scattered with sprinkles? Take Cakes to the next level with some mouthwatering recipes. Red Velvet and Carrot are both favorites at the Bakery, and the Hummingbird Cake is a sweet, sticky triumph of banana and pineapple. Open Pies, pies with tops on, delicate pies and no-holds-barred pies: There's no shortage of options. Try Lemon Meringue with its mountain of ...© 2013 Tarek Malouf / Ryland Peters & Small · Reproduced with permission.
Preheat the oven to 170'C (325'F) Gas 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 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 onto a wire cooling rack to cool completely.
When the cupcakes are cool, spoon the Cream Cheese Frosting on top.