Red Velvet

I chanced upon a cupcakes and muffins recipe book recently written by the good people at the famous The Hummingbird Bakery, Portobello Market, London.

I remember sinking my teeth into one of their famous red velvet cupcakes last year during our honeymoon!

Excited by the prospects of recreating that little slice of heaven myself, I bought the book and got down to work. The result my friends, brought back sweet memories . . .

The recipe may sound a little fiddly, but let me assure you its worth the effort.

Red Velvet Cupcakes

60g unsalted butter (i used Lurpak)

150g caster sugar

1 egg

1 Tbsp unsweetened cocoa powder (i used valrhona 70% dark)

2 Tbsp red food colouring

1/2 tsp pure vanilla extract (i use madagascar bourbon)

120ml buttermilk (herein i believe is their secret)

150g all purpose flour

1/2 tsp bicarbonate of soda

1&1/2 tsp white vinegar

1 quality cream cheese frosting (see below)

a 12-cup cupcake pan lined with paper cases

Preheat oven to 170 degC(325 degF)

Cream butter and sugar on medium speed until light and fluffy. Turn the mixer up to high speed and slowly add the egg and beat until everything is well incorporated

In a separate bowl, mix together the cocoa, 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.

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. 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. 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 unitl the cake bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to col slightly in the pan before turning out onto a wire rack to cool completely. To make red crumbs for sprinkling on top of the frosted cupcakes, slice a thin sliver off the top of a couple of the baked cakes and crumble between your fingertips. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and dust with the red crumbs.

Cream Cheese Frosting

300g icing sugar, sifted

50g unsalted butter

125g cream cheese, cold

Beat the icing sugar and butter on medium-slow speed until the mixture comes together and is well mixed

Add the cream cheese in on e go and beat until it is completely incorporated Turn the mixer up to medium-high speed, Beat until the frosting is light and fluffy, at least 5 minutes. Do not overbeat as it can quickly become runny.