Sunday, 17 February 2013

Red Velvet Cupcakes.

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This is an adapted recipe from my hummingbird bakery recipe book.  After baking my delicious cookies earlier on in the week, I'm absolutely addicted to red velvet and I decided to try these ones. They're light and fluffy whilst still being sumptuously chocolatey. Sadly, I didn't get time to make a frosting for them and I wasn't too keen on the iconic cream cheese frosting but my book suggests to combine 300g icing sugar, 50g butter and 125g cream cheese.


60g butter
150g caster sugar
1 egg
1 tbsp cocoa powder
2 tbsp red food colouring
1 tsp vanilla extract
120ml milk
150g self-raising flour


1. Preheat the oven to 170°C.
2. Beat together the butter and sugar until light and fluffy.
3. Add in the egg and combine.
4. In a separate bowl, mix the cocoa powder, food colouring and 
vanilla extract to form a thick, dark paste.
5. Add this to the butter, sugar and egg and mix well.
6. Add half the milk followed by half of the self-raising flour, 
repeat for the other halves when smooth and combined.
7. Bake for 30 minutes. 

If you wish to make a whole red velvet cake instead of 12 individual cupcakes, simply double the quantities. Enjoy!


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