Sporting her spiffy new red cherry baker's apron, Phoebe and Auntie Frances embarked on an afternoon of powdered sugar, Cadbury's cocoa powder and cream cheese frosting.
Popular consensus is that Phoebe's red velvet cupcakes, somewhat haphazardly adapted from the Hummingbird Bakery cookbook are even tastier than those in the internationally beloved bakery's Soho store.
Phoebe's Red Velvet Cupcakes (makes 12)
4 tablespoons of unsalted butter
1/2 cup of sugar
1 large farm fresh egg
9 teaspoons of unsweetened cocoa powder
8 teaspoons of red food coloring
1/2 teaspoon of vanilla extract
4 fluid ounces of buttermilk
1/2 cup of flour
1/2 teaspoon of bicarbonate of soda
1 teaspoon of white vinegar
Cream cheese frosting (cream cheese, butter, powdered sugar)
Preheat oven to 325 F. Cream butter and sugar, add egg and beat until smooth. In another bowl, mix cocoa powder, red food coloring and vanilla and mix to a paste. Add to butter mixture along with buttermilk and flour, bicarbonate of soda and vinegar. Beat until silky smooth. Spoon into paper cases in a cupcake pan and bake for 25 minutes. Frost when cool. Double delicious.
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