Monday, 2 May 2011

My Kitchen: Hummingbirds Red Velvet cupcakes


60g unsalted butter (at room temperature)
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
1 1/2 tsps vanilla extract
120ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 1/2 tsps white wine vinegar
1 quantity cream cheese frosting

makes 12 cupcakes

Preheat oven to 170ºC (325ºF) Gas 3

Mix butter and sugar until light and fluffy (electric hand whisk is best)
Slowly add egg and beat until everything is incorporated

In separate bowl mix cocoa powder, red food colouring and vanilla extract to make thick dark paste
Add to butter and sugar mixture and mix until everything is combined
Slowly pour in buttermilk.
Beat until well mixed and then add half flour and beat till everything i incorporated.
Repeat until all flour and buttermilk has been used and incorporated.

Add salt, bicarbonate of soda and vinegar. Beat until well mixed.
Spoon mixture into cupcake cases until two thirds full. Bake in preheated oven for 20-25 minutes or until sponge bounces back when touched.

When ready, leave cupcakes to cool in tray before putting them unto a wire cooling rack to cool completely.

When cupcakes are cold, spoon the Cream Cheese Frosting on top.

Et voila!

x The most yummy Red velvet Cupcakes ever to have been made x

x edF


  1. I LOVE red velvet cake.. I bet it tasted grt and half the price of the hummingbird one.

  2. Maureen it was delicious! I love hummingbirds1


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x Fi