Red Velvet

Red Velvet Sponge
(Enough for one cake or 15 cupcakes)

120gr softened butter

300gr caster sugar  

2 eggs        

20gr cocoa powder        

20ml red food paste 

1tsp vanilla

240ml buttermilk (Or use milk with the juice of a lemon, leave aside at room temp to 'split')

300gr plain flour

1/2tsp salt

1tsp bicarbonate

3tsp lemon juice

Cream butter & sugar until creamy, then add the eggs one at a time.

In a seperate bowl make a paste out of the cocoa powder, food colouring and vanilla.

Slowly add 1/2 the buttermilk then 1/2 flour, repeat.

Lastly add the salt, bicarbonate and lemon juice mixture.

Cream cheese

(Enough for 8cupcakes or 1 cake)

300gr icing sugar

50gr butter

125gr cream cheese

Blend all together, make sure the butter and cream cheese were at room temperature.

http://hummingbirdbakery.com/