Red Velvet Cupcakes Recipe: The Hummingbird Bakery’s Iconic Treat

As we turn 20 this year, we are celebrating by sharing recipes of our iconic products. Few desserts capture the eye and the palate quite like a Red Velvet Cupcake. Our Red Velvet Cupcakes, with their rich red sponge and creamy white frosting, have become a beloved classic. Whether you're planning a special occasion or simply indulging in a sweet treat, these cupcakes are sure to impress. Here's how to recreate this iconic recipe at home.

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
• 150 g plain flour
• ½ teaspoon salt
• ½ teaspoon bicarbonate of soda
• 1½ teaspoons white wine vinegar
• 1 quantity Cream Cheese Frosting 
• 12-hole cupcake tray, lined with paper cases

Makes: 12 cupcakes

Instructions

1. Preheat the Oven: Set your oven to 170°C (325°F) or Gas Mark 3. Line a 12-hole cupcake tray with paper cases.
2. Cream the Butter and Sugar: In a freestanding electric mixer fitted with a paddle attachment (or using a handheld electric whisk), beat the unsalted butter and caster sugar on medium speed until light and fluffy.
3. Incorporate the Egg: Increase the mixer speed to high, gradually add the egg, and beat until fully incorporated.
4. Make the Red Paste: In a separate bowl, combine cocoa powder, red food colouring, and vanilla extract to create a thick, dark paste. Add this paste to the butter mixture and mix thoroughly until evenly combined and colored. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
5. Combine Wet and Dry Ingredients: Reduce the mixer speed to slow and gradually add half of the buttermilk. Beat until mixed, then add half of the flour. Continue to mix until fully combined. Repeat with the remaining buttermilk and flour. Scrape the sides of the bowl again and beat on high speed until smooth.
6. Add Final Ingredients: Turn the mixer speed down to low and add the salt, bicarbonate of soda, and white wine vinegar. Beat until well mixed, then increase the speed again and mix for an additional couple of minutes.
7. Fill and Bake: Spoon the batter into the paper cases until they are two-thirds full. Bake in the preheated oven for 20-25 minutes, or until the cupcakes bounce back when touched and a skewer inserted into the center comes out clean.
8. Cool and Frost: Allow the cupcakes to cool slightly in the tray before transferring them to a wire rack to cool completely. Once cool, top each cupcake with a generous spoonful of Cream Cheese Frosting.

Tips for Perfect Red Velvet Cupcakes

• Use Quality Food Colouring: For the most vibrant red color, we recommend Dr. Oetker Red Food Colouring. The strength of red food colorings can vary, so using a high-quality brand ensures a deep, rich hue.
• Check Oven Temperature: Ovens can vary, so keep an eye on the cupcakes as they bake. The recommended temperature and time are guidelines, but your oven may require slight adjustments.
• Cool Completely Before Frosting: Allow your cupcakes to cool completely before adding the Cream Cheese Frosting. This prevents the frosting from melting and ensures a perfect finish.

Red Velvet Cake Variation

If you prefer a red velvet cake over cupcakes, simply double the quantities above. Divide the batter between three 20-cm cake tins and bake for 25 minutes at the same oven temperature. Frost with two quantities of Cream Cheese Frosting for a stunning cake that’s sure to delight.

Whether served as individual cupcakes or as a grand cake, The Hummingbird Bakery’s Red Velvet Cupcakes are a treat that promises to bring joy to any occasion. Enjoy baking and indulging in these delectable delights!