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Weekly Winner #25

7 Feb

Another fun, flavor-packed week of cupcakes!  Let’s see the lineup.

Fudge Brownie Cupcakes with Peanut Butter Frosting


Blue Moon Cupcakes


Double Chocolate Cupcakes


Caramel Cupcakes


Jack Daniels Honey Whiskey Cupcakes


Karamel Sutra Cupcakes


Hummingbird Bakery Red Velvet Cupcakes


And, with 19.5 points, the winner is…..


The Fudge Brownie Cupcakes with Peanut Butter Frosting from Sally’s Baking Addiction.  See that yummy day here and check back on February 28th to see how it does in the Monthly Competition.

Day 191 – Hummingbird Bakery Red Velvet Cupcakes

7 Feb

I love a good red velvet cupcake.  I mean.  Come on, right?  Who doesn’t?  But these Hummingbird Bakery Red Velvet Cupcakes (recipe below from Hummingbird High) are no ordinary red velvet.  This recipe is designed for “all altitudes”.  So, of course, I needed to find out how they compared!

Red-Velvet-Cupcake     Mini-Red-Velvet-Cupcake

These cupcakes are dense and squishy.  The full-size are a little like angel food cake, not quite that dense though.  They have an interesting flavor.  Not as chocolatey as some red velvet.  Just like a sweet cake, but no real distinct flavor.


The frosting is really quite thick, which isn’t always the case with cream cheese.  It has a solid cream cheese flavor, but I kinda miss the vanilla flavor, cause there’s none in it.  But it’s not bad, just a sweet cream cheese.

Frosted-Red-Velvet     Mini-Frosted-Cupcake

Together it’s just a simple, sweet, pretty cupcake.  Nothing wow-ing or overstated, but it goes well together.  And this may be my new preferred method of frosting red velvets.  So simple.  So elegant.


Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 18.5


Hummingbird Bakery Red Velvet Cupcakes (recipe from Hummingbird High)

For the cupcakes:

  • 4 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar

For the Cream Cheese Frosting:

  • 2 1/3 cups confectioners’ sugar, sifted
  • 3 tablespoons unsalted butter, at room temperature
  • 4 oz. cream cheese, cold

For directions visit Hummingbird High.

*Tomorrow: Neapolitan Bonbon Cupcakes*

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