Table of Contents
To make a red velvet layer cake instead, double the quantities below, divide between three 20cm cake tins and bake for 25 minutes at the same temperature Preheat the oven to 180°C, fan 160°C, gas 4 and divide 16 paper cases between 2 x 12-hole cupcake trays.
The Hummingbird Bakery sold Red Velvet Cupcakes at its very first bakery on Portobello Road in 2004 and is credited with bringing the authentic taste of Red Velvet cake to London. Try our recipe for melt-in-the-mouth Red Velvet Ice Cream here.
A good red velvet cupcake is a thing of beauty and this version, by the Hummingbird Bakery, is the best of the best. It’s the dense, dark crumb of a red velvet cupcake with its divine, cheesecake-y topping that makes them so special.
After you’ve frosted the cakes, scatter with these red velvet crumbs. For a really strong shade of red, food-colouring paste is best, and Sugarflair pastes (sugarflair.com) are suitable for vegans.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…