Last weekend I spent a hole day with my very lovely friend Esther. It was our creative day, which means cooking and crafting, and this recipe was the one we chose. We found it on the Hummingbird Bakery Cupcakes & Muffins book. For those who don’t know this is a very famous bakery in London and one of the must-see of the city if you love cupcakes.
I loved to spend the day with my friend and she taught me how to decorate the cupcakes we made, the fact is that there will be more cupcakes and cakes recipes because now I want to practice decorations! Thanks for your guidance Esther!!!
Well, here goes the recipe.
- 60 g – 4 tablespoons unsalted butter at room temperature.
- 150 g – 3/4 cup caster sugar.
- 1 egg.
- 1 tablespoon unsweetened cocoa powder.
- 2 tablespoons red food coloring.
- 1/2 teaspoon pure vanilla extract.
- 120 ml – 1/2 cup buttermilk (we didn’t have that ingredient and we used milk, the result was also delicious!).
- 150 g – 1 cup plus 2 tablespoons all-purpose flour.
- 1/2 teaspoon bicarbonate of baking soda (you can use simple soda).
- 1 1/2 teaspoons white vinegar.
- 1 quantity cream cheese frosting.
- A 12-cup cupcake pan lined with paper cases.
- Preheat the oven to 170ºC (325ºF).
- Put the butter and the sugar in a freestanding electric mixer (or use a handheld electric whisk) and beat on medium speed until light and fluffy.
- Turn the mixer up to high speed and slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix the cocoa, coloring and vanilla extract. Add to the butter mixture and mix thoroughly until evenly combined and colored (scrape unmixed ingredients from the side of the bowl with a rubber spatula.
- Turn the mixer down to slow speed and slowly add half of the buttermilk, beat until well mixed.
- Add half the flour and beat until everything is well incorporated.
- Repeat 5 and 6 until all the buttermilk ant the flour have been added. Remember to scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth mixture.
- Turn the mixer down to low speed and add the bicarbonate and vinegar.
- Turn up the speed and beat again for a couple more minutes.
- Spoon the mixture into the paper cases until two-thirds full (Esther told me if you use a pastry tube instead of a spoon it gets faster and easier).
- Bake in the preheated oven for20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come our clean.
- Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top and decorate the way you want.
We decorated the top with some fondant and froze half of the cupcakes (before cream) so we could eat them on three or four days. The cream cheese can hold on fridge for four or five days so it’s not necessary to have a party just for make sure the cupcakes will be eaten!!!
Well, this is all for now, hope you enjoy the recipe! 😀 Have a nice afternoon!