Hello my frosted fairies! This week has been filled with so many delights and treasures; from seeing the Peggy Porschen parlour transform into a winter wonderland with its ‘Cosy Christmas’ range (how adorable are their ‘Blushing Snowmen’ cookie?)
It’s officially less than a month until I see The Nutcracker ballet with mum, during a trip to the library with my mum, I managed to pick up ‘Christmas Cakes & Mistletoe Nights’ and ‘Calling Mrs Christmas’ by Carole Matthews which I can’t wait to start reading and finally, I unexpectedly picked up the prettiest Cath Kidston floral print tea set from a local charity shop! You never know what little gems you may stumble upon… 🌸☃️🌸
Today’s bakes are a batch of red velvet cupcakes adorned with miniature sugar flowers. The recipe is from The Hummingbird Bakery’s cookbook which is the perfect book for any home bakers who are just starting out.
Each sweet treat is inspired by a classic, American dessert, from lemon meringue pies, to dreamy blondies! Last year I made a set of marshmallow cupcakes following one of their recipes; they had the fluffiest sponge and a sweet marshmallow centre.
Before Tarek Malouf opened his first Hummingbird Bakery in London’s Portobello, red velvet cake or cupcakes were virtually unknown to the UK’s population. I always find that when I want to bake American-style treats, the measurement differences are quite difficult to convert accurately. Nevertheless, this book fixes everything as each ingredient is written out in its imperial measurement.
With a sponge as red as Rudolph’s nose and a helping of scrummy vanilla frosting, these dainty cupcakes are a crowd pleaser!
If you would prefer to make a red velvet cake instead, you need only double the quantities listed below, divide the mixture between three 20cm cake tins and bake for 25 minutes at the same temperature.
Enjoy your miniature delights shimmering snow buns! 🌸🌨🐇🍥
For the cupcakes:
60g unsalted butter
150g caster sugar
10g cocoa powder
20ml red colour food colouring
1/2 tsp vanilla extract
120ml butter milk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1½ tsp white wine vinegar
For the vanilla frosting:
150g unsalted butter (room temperature)
300g icing sugar
1/2 tsp vanilla extract
For the cupcakes:
- Pre-heat the oven to 170°c and line a 6-hole muffin tin with cases.
- Place the softened butter and sugar into a mixer and beat on a medium speed until light and fluffy.
- Turn the mixer up to high-speed and slowly add the egg and beat until everything is incorporated.
- In a separate bowl, mix the cocoa powder, red food colouring and vanilla extract to form a thick paste.
- Add this to the butter mixture and mix thoroughly until evenly combined and coloured.
- Turn the mixer down to a slow speed and slowly pour in half of the buttermilk.
- Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added.
- Turn the mixer up to a high-speed and beat until you have a smooth, even mixture. Then turn the mixer down to a low-speed and add the salt, bicarbonate of soda and vinegar.
- Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- Spoon the mixture into the cupcake cases until two-thirds full and bake for 20-25 minutes or until a skewer comes out clean.
- Leave the cupcakes to cool down before piping them with frosting.
For the vanilla buttercream:
- Once you have measured out the butter, place it in a mixing bowl and mix it with an electric whisk for five minutes. Don’t stop mixing until it reaches a white, fluffy consistency.
- Gradually add in the sifted icing sugar, one heap at a time and combine the butter and dry ingredients at 2-3 minute intervals.
- Once they have been well mixed, (they should form a light, whippy texture) add in a couple of tbsps of milk and the vanilla extract – you may not need to use all of the liquid, just use as much as you think you need.
- To test the consistency of the buttercream, grab a spatula and see whether the mixture is easily spreadable.
- Once you are happy with the result, place your icing in a piping bag and fit with a star nozzle and begin piping your cupcakes.
- When you have piped your cupcakes, add a few miniature sugar flower decorations to each cupcake.
Here are a few more pictures of the end result! ♡
I really hope you enjoyed this post my sugar snowflakes! Please let me know in the comments section if you have a favourite treat from The Hummingbird Bakery 🌸🍰
If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)
I’m sending lots of love to you all and I hope you have a magnificent week filled with starry snowman cupcakes and iced snowflake cookies ☁️🎀☃️🍪💗