10 Apr 2014

Red Velvet Cupcakes Recipe and Weekend Away

A personal post from me, I love reading weekend away posts from other bloggers so thought I'd give it a try. We went to Dover for the weekend to see family. Most people say "oh I've been to Dover... on the ferry" which is to be expected; I don't think anyone would choose to go to Dover for a weekend away unless they were going on to France but we had loads of fun. 

Firstly, I made Hummingbird Bakery Red Velvet cakes to prepare. I seem to have developed a reputation for being a baker so I am always expected to provide cakes now! 


Recipe

For the cakes:
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring (the ones recommended by Hummingbird aren't made anymore so I used a paste from Asda)
½tsp vanilla extract
120ml buttermilk
150g plain flour
½tsp salt
½tsp bicarbonate of soda
1½tsp white wine vinegar

For the icing
300g icing sugar, sifted

50g unsalted butter, at room temperature
125g cream cheese, cold

Also:
12-hole cupcake tray, lined with large cupcake cases

Method:
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.
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 and 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.
Meanwhile for the cream cheese frosting: 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, at least 5 mins. Do not overbeat, as it can quickly become runny.When the cupcakes are cold, spoon over the cream cheese frosting on top.


Later in the weekend we went to Broadlees Farm and saw lambs being born and got to hold baby lambs! It was slightly embarrassing going in without children but we managed to shake off the awkward-ness! 




We went to the Marlowe Theatre in Canterbury and saw Evita which was lovely. We went with Sam's cousins and their partners who are all SO lovely while his mum babysat their kiddies


Hope you enjoy cooking the cupcakes as much as we loved eating them! 
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