Red Velvet Cupcakes

I finally got the courage to try this cupcake, after Evelyn, a professional baker in London told me about the recipe from Hummingbird bakery. I got the recipe off their website (under 'Download Our Baking Tips') and it turned out quite well! Mind you, if you are not into so much food coloring, you might not make this so often. I didn't think of getting their icing recipe and made up one my own, so it was a bit runny, but I found the right one should be:

300g icing sugar, sifted
50g unsalted butter (at room temperature)
125g cream cheese, cold

Beat the icing sugar and butter together, than add all the cream cheese and beat until incorporated, not more than 5 minutes so it will not be too runny.

Ingredients

60 g unsalted butter,at room temperature
150 g caster sugar
1 egg
10 g cocoa powder
20 ml red food colouring (preferably
Dr. Oetker Red Food Colouring)
½ teaspoon vanilla extract
120 ml buttermilk or filmjölk if you are in sweden
150 g plain flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
1½ teaspoons white wine vinegar

Steps

1. Preheat the oven to 170°C.
2. Beat the butter and the sugar in a freestanding electric mixer on medium speed until light and fluffy and well mixed.
3. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
4. 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.
   
   
   
5. 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.
   
   
   
6. 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 salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
7. Spoon the mixture into the 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.
   
   
   
   
   
   
8. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling
   rack to cool completely before icing. Decorate if desire.