Red Velvet Cupcakes

Makes 12 - 14 cupcakes

Ingredients:

• 60g unsalted butter (room temp)
• 150g caster sugar
• 1 egg
• 20g cocoa powder
• 40ml red food colouring
• 1 1/2 teaspoon vanilla extract
• 120ml buttermilk
• 1/2 teaspoon bicarbonate of soda
• 1 1/2 teaspoons white vinegar
• Cream Cheese Frosting

Recipe;

Preheat oven 170°c (325 °F / Gas 3)

* Beat butter and sugar (medium speed if using electric whisk) until light, fluffy & well mixed.

* While whisking briskly (high speed electric) slowly add egg & beat until mixed through

*In separate bowl mix cocoa powder, food colour and vanilla extract until have thick, dark paste

*Add butter mixture to paste and mix until even (use rubber spatula to clear sides of bowl).

*Slowly whisk in half the buttermilk and beat until well mixed in.

*Add half flour and beat until well mixed through

*Repeat process until all buttermilk and flour are added.

*Whisk briskly (high speed electric) until the mixture is smooth and even.

*Slowly whisk in bicarbonate of soda and white vinegar, beating until mixed well.

* Whisk briskly (high speed electric whisk) for a couple more minutes.

*Spoon mixture in to paper cases until 2/3 full and bake in preheated oven 20-25 mins / until sponge bounces back when touched. A skewer inserted in the middle should come out clean.

* Leave to cool. When cold spoon Cream Cheese Frosting on top.

Cream Cheese Frosting;

1 quantity (recipe recommends 2 quantities for the cupcakes but we only used 1 !)

300g icing sugar

50g unsalted butter (room temp)

125g cream cheese (cold)

• Beat icing sugar and butter until well mixed (medium-slow speed for electric whisk).
• Add cream cheese and beat until evenly mixed through
• Keep beating until frosting is light and fluffy (at least 5 mins - medium-high speed electric whisk). DO NOT OVERBEAT AS QUICKLY GETS RUNNY