Finally, I get to try out the famous Hummingbird Red Velvet cupcake receipe. I brought the book when it was out of print, which i waited for SOME good time to arrived. However, once it arrived it has been sitting on my bookshelf staring at me everytime I m in bed (haha~~).
Back to the topic, I managed to try out this receipe just before we off work for xmas. First batch, so so.. overbaked by 5 minutes, the cake is slight dry (this is because my paper case is smaller than the Hummingbird size). So i reduced the baking time to 16-18 minutes (using the normal paper cases that you can find in supermarkets), voila, perfect in terms of the moisture inside the sponge!
Red velvet sponge
60g butter [room temp], 1 egg, 150g caster sugar
10g cocoa powder, 20ml red food colouring
1/2 tsp vanilla extract, 120ml buttermilk
150g plain flour*, 1/2 tsp bicarbonate of soda, 1 tsp baking powder**, 1/2 tsp salt
– Cream the butter with the sugar, till all incorporated and the butter becomes a little pale in colour.
– Add in the egg, mixed well.
– Cocoa powder + red colour mix together into a paste. And add into the batter, mix well.
– Add vanilla extract into batter and pour in half of the buttermilk, mixed well. And pour the remaining buttermilk and mix.
– Sift all the powder ingredients into the batter, whisk into the batter quickily. Becareful not to overmix, otherwise your cake will become rock hard.
– Spoon or pipe into cupcake cases, baked at 175C for 16-18 mins (this also depends on the case size!)
* I used 100 gram of sponge flour and 50g of plain flour
** added 1/2 tsp instead.
Cream cheese frosting
300g icing sugar, 50g unsalted butter [room temp], 125g cream cheese [cold]
– Cream the butter and icing sugar together, until you get like white sand looking.
– Add the cold cheese at once and whisk well. As all ingredient has incorporated, you will find the whole thing really stiff. Continue to whisk until you get a fluffy texture (about 5 minutes) but again becareful not to overbeat it as overbeat frosting will become runny…..!
– Spoon into a glassware (if you are mixing it in a stainless steel bowl), wrap with clingfilm and leave it in the fridge till you are ready to decorate.