I bought Lottie the Humming Bird Bakery cookbook for her birthday and it looks like she has taken to it’s delights with her usual passion and conviction. And what beautiful and perfect photos? What I would do to sample one of these delectable darlings dear Lottie!
“When our Vietnamese lunch date with friends was cancelled, it was a perfect opportunity to use the free time wisely in the kitchen.
These are an attempt to recreate a Hummingbird classic… Red Velvet Cupcakes.
The cake texture was moist and delicious, this was in part due to the buttermilk used in the mixture and combined with the light and fluffy cream cheese frosting they were one hellava cupcake.”
RED VELVET CUPCAKES
Makes 12
60g unsalted butter at room temperature
150g caster sugar
1 egg
20g cocoa powder
40ml red food colouring
½ teaspoon vanilla extract
120ml buttermilk
150g plain flour
½ teaspoon bicarbonate of soda
1½ teaspoons white vinegar
1 quantity Cream Cheese Frosting
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with cases.
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 very 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 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 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 racking to cool completely.
When the cupcakes are cold, spoon or pipe the Cream Cheese Frosting on top.
CREAM CHEESE FROSTING
Makes enough to frost 12 cupcakes
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy – for at least 5 minutes. Do not overbeat, as it can quickly become runny.
