Red Velvet Cupcakes

 INGREDIENTS 

For the cupcakes 

• 250g flour 
• 2 tbsp cocoa, sifted 
• 2 tsp baking powder 
• ½ tsp bicarbonate of soda 
• 100g unsalted butter, softened 
• 200g caster sugar 
• 2 large eggs 
• 175 ml buttermilk 
• 2 tbsp red food colouring 
• 2 tsp vanilla essence 
• 1 tsp apple cider vinegar 

For the cream cheese icing 

• 250g icing sugar 
• 250g cream cheese, softened 
• 60g unsalted butter, softened

METHOD 

For the cupcakes 

1. Preheat oven to 180°C. Line a muffin tray with 12 paper cases. 

2. Mix the flour, cocoa, baking powder and bicarb in a bowl. 

3. In another bowl, cream the butter and sugar. When you have a soft, pale mixture, beat in the eggs, one at a time. 

4. Add the buttermilk, food colouring, vanilla essence and vinegar. Mix well. 

5. Add the dry ingredients to the wet ingredients. Using an electric beater, mix on a high speed until everything is fully incorporated. 

6. Divide the batter between the 12 cases. 

7. Bake for 20 minutes, or until a skewer comes out clean. Leave the cupcakes on a wire rack to cool completely. 

For the cream cheese icing 

1. Sift the icing sugar into a mixing bowl. 

2. Add the cream cheese and butter. Using an electric beater, mix until smooth. 

3. Ice the cooled cupcakes. 

Makes: 12 | Prep: 15 min | Baking: 20 min

 

[image by Irina Edilbaeva via Pexels]