Red Velvet Cupcakes

On a recent trip to Hummingbird Bakery, I had my second red velvet cupcakes in my life and it was delicious... moist crumbs, thick, creamy frosting... yum, proven by the pictures below. The first one was also from the same bakery about three years ago. After much convincing, last night I finally baked these cupcakes at home. The reason it took me so long is because I wasn't entirely sure of pouring an egregious amount of red food colouring, almost one small bottle, just to make 12 tiny cupcakes. Plus, I don't want to turn into a mutant. Actually, it'll be pretty cool to join the X-Men gang. I don't want to be the weird looking ones though... I wanna be the cool one with awesome power.

...before

after...

I'm really glad I baked these cupcakes. They're absolutely divine. I, again, substituted buttermilk with yoghurt and milk; and I used gluten-free flour so that everybody can enjoy it at the office. Nobody notice. Yeah, if I turn into a mutant/zombie/whatever I'm taking the whole lot with me.

Red Velvet Cupcakes
Recipe from Hummingbird Bakery Cookbook
Makes 12

60 g unsalted butter, at room temperature
150 g caster sugar
1 egg
20 g cocoa powder
40 ml red food colouring
1/2 teaspoon vanilla extract
120 ml buttermilk
150 g plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons white vinegar
1 quantity cream cheese frosting, recipe follows

A 12-hole cupcake tray, lined with paper cases

Preheat the oven to 170 C. Put the butter and sugar in a free-standing electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, 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. Turn the mixer down to low speed and slowly pour half of the buttermilk. Beat until well mixed, then add half of the flour, beating again. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl. Turn up the mixture to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low and add the bicarb and vinegar.

Spoon the mixture into 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 cold, spoon the cream cheese frosting on top. To make the icing, simply mix, I did this in a food processor, 300 g icing sugar, 50 g unsalted butter at room temperature and 125 g cold cream cheese. Do not over beat though, as it can quickly become runny.