Hi there!
Some time ago I promised you to post the Red Velvet Cupcakes recipe. And here it is!
After struggling with my MS Paint, let me introduce you the Red Velvet Cupcake’s Anatomy: 
Til now, simple and easy to understand, isn’t it? haha.
Now, before baking them, let’s with some baking tips which will help you a little bit!
Baking Tips
• This delicious sponge contains buttermilk. If you don’t have it, you can get something similar instead by adding 1/2 tablespoon of lemon juice to 120 ml of milk. Stir and wait for 5-10 minutes.
• With regard to the red food colouring, I strongly recommend “Extra red” concentrated paste of Sugarfair (as I already said in a previous post). This recipe just needs 1/2 tsp.
The recipe that I’m going to show you is based on the original Hummingbird Bakery one, a well-known bakery in London.
Ingredients (for 12 cupcakes)
♥ Red Velvet Cupcakes
♦ 60 grs 
(unsalted, room temperature)
♦ 150 grs 
♦ 1
♦ 1 tsp 
(sifted)
♦ 120 ml buttermilk or = 120 ml 
+ 1 tbsp squeezed 
♦ 1 tsp 
♦ 150 grs 
(sifted)
♦ 1/2 tsp bicarbonate of soda
♦ 11/2 tsp white vinegar
♦ 2 tbsp Red food colouring. If you use Extra Red concentrated paste of Sugarflair, you will just need 1/2 tsp.
♥ Icing: Cream Cheese
♦ 300 grs 
♦ 50 grs (room temperature)
♦ 125 grs 
(cold)
Process
♥ Red Velvet Cupcakes
1) Pre-heat the oven (170º).
2) 
>> + in a mixing bowl until fluffy and creamy.
3) Add + and keep until everything is well incorporated.
4) Add and thoroughly.
5) Pour in half the buttermilk and until well mixed (see above how to make your own buttermilk).
6) Add half the and for a few seconds.
7) Add the remaining buttermilk and keep .
8) Add the remaining and until you have a smooth and even mixture.
9) Take a glass and mix white vinegar + bicarbonate of soda. Add into the main mixture and for a couple of minutes.
10) Add the red colouring and until everything is well mixed.
11) Place 
into 
and spoon the mixture.
12) 
Bake for 20-22 minutes (check the cupcakes with a skewer or cake tester, which has to come out clean when the cupcakes are ready).
13) Let them cool onto a cooling stand (wait 2 hours at least before decorating).
♥ Icing: Cream Cheese
1) >> + until they are well mixed.
2) Add and keep for about 5 min., until the frosting is light and fluffy (do not over beat, as it can become runny easily).
Decoration
Once the cupcakes are cold… LET’S DECORATE! I piped the icing with #2D decorating tip and added some red sprinkles on top, although it’s more usual to add grated red sponge as topping when making Red Velvet.
Check how red velvets look inside… Ultra red and fluffy! Yum, yum!
Happy baking!
