Red Velvet Cupcakes

Ingredients

• 235g Self raising flour
• 15g Cocoa powder
• 250g Caster sugar
• 3/4 tsp Salt
• 270g Soft unsalted butter
• 4 Large free-range eggs
• 3 tbs Buttermilk
• 1 tsp Red food colour paste
• 1 tsp Vanilla extract
• 3/4 tsp Bicarbonate of Soda
• 1.5 tsp Cider vinegar
• 150g Soft unsalted butter (for icing)
• 240g Cream Cheese
• 840g Icing sugar

Method

1. Preheat the oven to 170°C and line two cupcake tins with 24 paper cases.
2. Sift the self-raising flour, cocoa powder, caster sugar and salt into a large mixing bowl.
3. Add the softened butter and eggs.
4. Beat on low speed initially, then mix for approximately 1 minute until smooth and evenly combined.
5. Mix the buttermilk, red food-colouring paste and vanilla extract together in a small bowl or jug.
6. Gradually beat the buttermilk mixture into the cupcake batter.
7. Combine the bicarbonate of soda and cider vinegar in a small bowl and allow it to foam.
8. Immediately add the foaming mixture to the batter and mix briefly until incorporated.
9. Divide the batter evenly among the 24 cupcake cases.
10. Bake at 170°C for 18–22 minutes, until the cakes spring back lightly and a skewer comes out clean.
11. Transfer the cupcakes to a wire rack and allow them to cool completely.
12. For the frosting, beat the softened butter and cream cheese until smooth.
13. Gradually add the icing sugar and beat until thick and fluffy.
14. Pipe or spread the cream cheese frosting over the completely cooled cupcakes.