Happy Friday!! Me and my best friend Paige, do a lot of cooking and baking when we are together and we often say once we've finished that I really should have blogged about it. So we decided to do a new feature on here called cooking with Paige and Joanne, which we will do every so often when we think we have made something really yummy, this time around we made Red Velvet Cupcakes!
We found this recipe on goodtoknow.co.uk, it is the recipe that they use at The Hummingbird Bakery, that's the main reason we picked it. The recipe makes 12 cupcakes!
You will need:
- 60g unsalted butter, at room temperature
- 150g caster sugar
- 1 egg
- 10g cocoa powder
- 20ml red food colouring
- ½tsp vanilla extract
- 120ml buttermilk
- 150g plain flour
- ½tsp salt
- ½tsp bicarbonate of soda
- 1½tsp white wine vinegar
If you want to make your cream cheese icing from scratch you will also need (but we cheated and used the Betty Crocker pre-made stuff:
- 300g icing sugar, sifted
- 50g unsalted butter, at room temperature
- 125g cream cheese, cold
You'll also need a baking tray and cupcake cases.
So now you know what you need, here's what you do!
Preheat the oven to 170°C/325°F/gas mark 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. Paige has a Kenwood Patissier freestanding mixer so we used that, it really does make it a lot easier.
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 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 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.
Bake in the preheated oven for 20–25 mins, 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.
This is where you are supposed to make the icing, but because we didn't do this bit, I'm not gonna add it, but if you want to all the instructions are here.
Instead, once the cupcakes had cooled we opened our pre-made icing and started to add it to the top of our cupcakes.
Paige's are much prettier than mine, as she is much neater and likes things to look tidy. So her cupcakes had a perfect swirl of icing on the top of them (image below) mine on the other hand...looked like a six year old had done the icing (image above).
And it is really that simple, you could decorate them more but I don't really think you need to. I have to say they are very yummy cupcakes!
What do you think of this post? Are you tempted to try it? Let me know!