Making the Red Velvet Cupcake

To me there are 2 important factors which make a cupcake "the best cupcake":

1- Use the best ingredients and organic when available

2- Work on your swirl - every top cupcake bakery has its signature swirl

My swirl for the Red Velvet cupcake is inspired by the famous NY Crumbs Bake Shop (It looks more rustic and for me the red velvet is a rustic cupcake)

To bake these cupcakes I used 2 different recipes: the Hummingbird bakery recipe for the sponge and the Magnolia Bakery recipe for the fluffy vanilla icing.

Enjoy ;)

                               

*Mixing the butter and the sugar till light and fluffy*

*I use an ice-cream scoop to divide the batter in the cupcake cases*

*You may cut the top of the cupcake to even them out once cooked and crumble up the leftovers for the decoration*

Vanilla Cupcakes

Yesterday i made my favorite vanilla cupcakes:) It is quite hard to find a good cupcake recipe without the cupcakes coming out as "sugar bombs". The one I use is from the Hummingbird Bakery book 

and it is simply delicious!

Tip 1: always have your ingredients at room temperature 

Tip 2: always sift the flour (for the batter) and the icing sugar (for the icing) so you don't get any lumps

Tip 3: for a fluffy buttercream icing beat the mixture for at least 3 minutes

*Preparing the ingredients*

*I use Tahitian vanilla pods*

*The most common recipe of cupcakes starts by creaming the butter and the sugar together. Hummingbird mixes all the dry ingredients first and than incorporates the eggs and milk*

*Sifting the icing sugar to make the buttercream icing*

*Finger-lickin good buttercream icing :p *

*I like to put the icing with a spatula instead of using a piping bag*

*Sprinkle some edible glitter for a touch of sparkle :)*