Summer from Nothin' fancy. Really. left a comment on my 'Bargains and Baking' post to ask if I would post the Red Velvet recipe I use so here it is :) It is originally from the Hummingbird Bakery book however I have slightly adapted it - mainly with the icing, opting not to use cream cheese.
Ingredients: for the cupcakes
- 120g (4oz) unsalted butter
- 300g (10 1/2 oz) caster sugar
- 2 large eggs (room temperature)
- 20g (3/4 oz) cocoa powder
- 40ml (1 1/2 fl oz) red food colouring
- 1 tsp vanilla essence
- 1 tsp salt
- 300g (10 1/2 oz) plain flour
- 240ml (8 1/2 fl oz) buttermilk
Ingredients: for the icing
- 300g (10 1/2 oz) unsalted butter
- 600g (1lb 5oz) icing sugar
- Approx. 2 tbsp milk/buttermilk
Preparation time: 15-20 minutes
Baking time: 18-20 minutes
Makes: 12-16 cupcakes
- Pre-heat your oven to 190° (gas mark 5) and line a 12-hole muffin tray with muffin/cupcake cases.
- Place the butter and sugar in a large bowl and use an electric whisk to cream the butter and sugar together for a minimum of 5 minutes. Add the eggs one at a time, beating with the whisk after each egg is added.
- In a separate bowl, stir the cocoa powder, food colouring and vanilla essence together until they form a paste. Add this paste into the batter created in the large bowl.
- Sift together the flour and salt in another bowl, before adding half to the batter and mixing with the whisk.
- Add half of the butter milk to the batter and whisk again.
- Add the remaining flour-salt mixture and whisk again.
- Add the last half of the buttermilk and whisk until the batter has a smooth consistency.
- Spoon the batter evenly into the cake cases and cook on the middle shelf of the oven for approximately 18-20 minutes or until the cakes are springy and you can remove an inserted skewer cleanly.
- Set the cakes aside to cool.
- In a new bowl, use an electric whisk to mix together the butter and icing sugar, adding a small amount of milk/buttermilk to create a thick but spreadable icing.
- Once the cakes have cooled, ice to your preference using either a piping bag or a flat palette knife.
- The better quality of your food colouring, the better the colour of your cupcakes
- Using an electric whisk combines the ingredients far more effectively than mixing by hand