Hi guys, here follows the recipe of my one favourite cupcakes (:
Red Velvet Cupcakes with Cream Cheese Frosting
from The Hummingbird Bakery Cookbook
For the Red Velvet Cupcakes
4 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 egg, at room temperature
1 tablespoon unsweetened cocoa powder
2 tablespoons red food coloring
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons distilled white vinegar
For the Cream Cheese Frosting:
2 1/3 cups confectioner’s sugar, sifted
3 tablespoons unsalted butter, at room temperature
4 oz cream cheese, cold
Position an oven rack in the middle of the oven, and preheat to 350 degrees F. Line a cupcake pan with 12 paper cupcake liners.
In the bowl of an electric mixer, cream together the butter and sugar, beating until light and fluffy. Increase the mixer speed, and slowly add the egg, mixing until everything is well incorporated.
In a small bowl, combine the cocoa powder, red food coloring, and vanilla extract. Stir until a thick paste-like consistency has been reached. Add this mixture to the butter mixture, and cream together until well mixed, making sure the red coloring is evenly distributed. Reduce the mixer speed, and add the buttermilk and flour in two additions each, beginning with the buttermilk, and ending with the flour. Mix until combined, and a smooth batter is reached. Reduce the mixer speed, and add the salt, baking soda, and vinegar. Beat until the batter is well mixed.
Evenly divide the batter among the 12 prepared cupcake cups. Bake in the preheated oven until the cupcakes have domed slightly and a toothpick inserted into the center comes out clean, about 20-25 minutes. Let the cupcakes cool slightly in the cupcake pan before transferring to wire racks to cool completely before frosting.
While the cupcakes cool, prepare the frosting. In the bowl of a standard electric mixer, beat together the powdered sugar and butter until the mixture begins to come together. Add the cold cream cheese all at once, and beat on high speed until the frosting is completely incorporated, light, and fluffy.
Once the cupcakes have cooled completely, frost with cream cheese frosting as desired.