Back on the cupcakes and I decided to go for something quite simple, not that red velvet is a simple flavour but I think it's become a sort of new 'classic' recently. Whenever people ask me what they taste like I always find it hard to describe them, they have a hint of chocolate but aren't too sweet and the cream cheese frosting pulls the whole cake together. The best thing about the cake however, is the colour, it makes it different from your bog-standard vanilla or chocolate sponge but it doesn't look artificial like some coloured cakes.
Anyway, moving on to the actual cakes I made, they turned out pretty well (at least I think they did). The sponge was light and had just the right amount of cocoa and the cream cheese frosting was nice and fluffy. The only thing I dislike about making cakes with a cream cheese frosting is that you (ideally) have to keep them in the fridge, which then makes the cake less light and sometimes a bit doughy but it's just one of those annoying things in life I guess.
(Cake Days - The Hummingbird Bakery)
Makes 12-16 cupcakes
For the sponge:
120g (4oz) unsalted butter, softened
300g (10.5oz) caster sugar
2 large eggs
20g (0.75oz cocoa powder)
40ml (1.5fl oz) red food colouring
1 tsp vanilla essence
300g (10.5oz) plain flour
1 tsp salt
240ml (8.5fl oz) buttermilk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda
For the frosting:
100g (3.5oz) unsalted butter, softened
600g (1lb 5oz) icing sugar
250g (9oz) full fat cream cheese
coloured sprinkles, to decorate (optional)
One of two 12-hole deep muffin tins
- Preheat the oven to 190C (375F), Gas mark 5, and line a muffin tin with muffin cases.
- Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy. Break in the eggs one at a time, beating thoroughly after each addition and mixing in the scrapings from the sides of the bowl.
- In a separate, small bowl, stir together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the batter, mixing thoroughly until the paste is completely incorporated.
- Stir together the flour and salt in another bowl, then add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition. Lastly, in another bowl, mix the vinegar and bicarbonate of soda together by hand and add it to the cake batter, mixing it in until it is fully incorporated.
- Spoon the batter into the paper cases, so that they are two-thirds full, using any remaining batter to fill up to four more cases in another tine. Place in the oven and bake for 18-20 minutes or until the sponge bounces back when lightly pressed. Allow the cupcakes to cool for a short while in the tin, then place on a wire rack to cool completely before you frost them.
- Using the electric whisk or freestanding mixer with the paddle attachment, and mixing on a low speed, beat the butter and icing sugar together until no large lumps of butter remain and the mixture is sandy in texture. Add the cream cheese and mix together slowly until everything is incorporated, then increase the speed to medium and beat the frosting until it is soft and fluffy.
- Cover all but one of the cupcakes with 2 tablespoons of the cream cheese frosting, smoothing it down with a palette knife and making a swirl in the middle of the frosting for a decorative finish.
- Place the remaining cupcake in a food processor and blitz into fine crumbs, then sprinkle the frosted cupcakes with the red crumbs. Or you can use coloured sprinkles instead, if you prefer.
Thanks for reading,