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Ever since seeing the Armadillo wedding cake in the 1989 film Steel Magnolias, I have been slightly obsessed with the Southern United States classic, Red Velvet cake, a moist vanilla chocolate sponge. It is so alien, shocking red and dramatically contrasts with the classic cream cheese frosting.

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Last Sunday, I set out to adapt Hummingbird Bakery's red velvet cupcakes recipe before heading to my co-worker's Super Bowl party. So I did what I had done with its vanilla and chocolate counterparts — cooked the original, sea-level recipe at high-altitude, without any alterations or modifications to the recipe's ingredients and steps.

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Preheat the oven to 175°C (160°F/Gas Mark 4) and line two 12-hole cupcake trays with 16 paper cases. Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on a medium speed until light, fluffy and well mixed. Turn the mixer up to a high speed, slowly add the eggs and.

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Remove from the oven and allow to cool for 10-15 minutes. Turn the oven temperature up to 350°F (177°C) and grease a 10- to 12-cup Bundt pan. Set aside. Make the cake: In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside.

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Instructions. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

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Mix all the ingredients well so that the sponge has an even colour and texture. Red food colourings vary in strength, but we recommend Dr. Oetker Red Food Colouring for the best result. To make a red velvet cake instead, double the quantities below, divide between three 30-cm cake tins and bake for 25 minutes at the same oven temperature.

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How to make hummingbird cake. 1. Preheat the oven to 350°F and grease three 9-inch round cake pans lightly with baking spray or butter, and line the bottoms with parchment paper. Start by whisking together the dry ingredients in a large bowl, namely the all-purpose flour, baking soda, baking powder, salt, and cinnamon.

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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

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Gradually add the buttermilk and flour, adding a little of each at a time until fully combined. Add the salt, bicarbonate of soda and vinegar and ensure all ingredients are well mixed. Divide between the cake tins (whether you are using two or three), and bake for 20-25 mins in the oven.

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Keep an eye on them, as they can easily scorch. Once toasted, let them cool, then crush them using a rolling pin or the bottom of a drinking glass. If you're toasting a larger quantity of pecans, use the oven. Preheat it to 350 degrees F (177 degrees C) and toast the pecans for 5-6 minutes.

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Set pans aside. In a large bowl add the cake flour, baking soda, cinnamon, nutmeg, and salt; whisk well and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars and oil; beat smooth, about 2 minutes. Add in the eggs, one at a time, beating well after each addition.

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Directions. Step 1 Preheat the oven to 170°C/325°F/gas mark 3. Step 2 Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well.

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Preheat the oven to 325 (F). Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed. This creaming process should take about 5 minutes at sea-level, and around 3 minutes at high-altitude.

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Instructions. Preheat the oven to 325 (F). Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy and well mixed (approximately 5 minutes).

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Preheat the oven to 180°C, fan 160°C, gas 4 and divide 16 paper cases between 2 x 12-hole cupcake trays. Put the butter and the sugar in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the eggs and beat until.

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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. Make Red Velvet recipes Try our recipe for melt-in-the-mouth Red Velvet Ice Cream here. Brighten up brunch with our recipe for Red Velvet Pancakes here.