Red velvet cupcake recipe from The Hummingbird Bakery
This clever recipe sees The Hummingbird Bakery’s signature red velvet cupcakes given a new twist with Baileys’ latest flavoured lrish liqueur.
Valentine’s season is almost here and that means boxes of chocolates, the return of red roses and something extra-indulgent to sip on after Dry January. But rather than splurge on champagne, how about a Baileys?
The Irish cream beverage has just launched a new limited edition Red Velvet Cupcake flavour capturing the taste of fresh chocolate cake with a dollop of cream cheese frosting and just a hint of cocoa powder. The brand has also teamed up with the uber-trendy Hummingbird Bakery to create the ultimate grown-up cupcakes to surprise your sweetheart with.
In this recipe, Baileys’ new flavoured liqueur has been mixed into the icing, sponge and a cheesecake-like centre for the ultimate indulgent moment.
Baileys x Hummingbird Bakery red velvet cupcake deluxe recipe
Makes 26 cupcakes
(0.5 units of alcohol per cupcake)
- 320ml Baileys Red Velvet Cupcake
- 115g unsalted butter, room temperature
- 200g caster sugar
- 2 large, free-range eggs
- 1 tbsp distilled vinegar
- 1 tsp vanilla extract
- 1 tbsp red gel colouring, mixed with 3 tbsp water
- 350g plain flour
- 1 tsp salt
- 20g cocoa powder
- 1 tsp bicarbonate of soda
- 150ml buttermilk
- 120ml Baileys Red Velvet Cupcake
- 900g full fat cream cheese
- 400g icing sugar
- 75g unsalted butter, room temperature
- 125ml Baileys Red Velvet Cupcake
- 225g full fat cream cheese
- 1 free-range egg
- 100g caster sugar
- 12-hole cupcake trays lined with paper cases (muffin-sized)
- Electric stand mixer with paddle attachment or electric hand mixer
- Ice cream scoop or food portioner
- Food processor (optional)
For the cupcakes:
- Preheat the oven to 185°C / 165°C fan / Gas mark 4
- Using an electric mixer, beat the butter and caster sugar until light and fluffy, then turn off and scrape down the sides of the bowl.
- Crack the eggs and vinegar into a jug. With the mixer on a low, slowly adding the egg mixture to the bowl, followed by the vanilla extract.
- Mix the gel food coluring with the cold water in a small bowl and stire until dissolved.
- Add the gel food colouring mixture, continue to mix it through, and then scrape down the sides of the bowl. Mix again to incorporate.
- Add the dry ingredients – plain flour, cocoa, bicarbonate of soda and salt – to the wet mixture.
- Add the Baileys Red Velvet Cupcake and buttermilk and mix through.
- For best results, rest the mix in the fridge for 20 mins before baking.
To make the cheesecake filling:
- Beat the cream cheese with the caster sugar using the electric mixer.
- Slowly add the eggs and Baileys Red Velvet Cupcake, then mix through until smooth.
Scooping and baking:
- Fill the muffin cases with the cake mix using a food portioner or ice cream scoop, until they are three-quarters full
- Add half a tablespoon of Baileys Red Velevet cheesecake filling on top of the cupcake mix.
- Bake for approximately 22-26 minutes or until the sponge bounces back. A skewer inserted into the centre should come out clean. Leave to cool for about 15 minutes in the trays before turning out on a wire rack to cool completely.
- While your cupcakes are baking, it’s time to make your frosting. Beat the cream cheese with an electric mixer until smooth.
- Add the icing sugar, Baileys Red Velvet Cupcake and butter. Beat well until combined and fluffy, around 1-2 minutes, but do not overbeat.
- Once your cupcakes have cooled, spoon the frosting onto each cupcake, gently smoothing over with a palette knife and making a swirl if you wish.
- Keep aside an extra cupcake sponge and reduce to crumbs on each cupcake to decorate.
Grab pre-made Baileys X The Hummingbird Bakery cupcakes delivered to your door
Not a dab hand at baking? No worries. The truly treat worthy Baileys Red Velvet Deluxe will be available across all London branches of The Hummingbird Bakery and online via the website throughout January and February – and if you can’t face the cold, order via Deliveroo from Wednesday 22 January onwards!
Going to try and make this Red Velvet cupcake? Let us know! Tweet us @goodhomesmag, post a comment on our Facebook page or post your cakes on Instagram using the hashtag #ThisGoodHome