Red Velvet Cupcakes
for the cakes:
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
20ml red food colouring
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
for the icing:
300g icing sugar, sifted
50g butter
125g cream cheese
1. Preheat the oven to 170
2. Beat the butter and sugar with an electric mixer.
3. Slowly add the egg and beat.
4. In a separate bowl, mix the cocoa powder, red food colouring and vanilla extract to form a deep red paste.
5. Add the butter mixture and mix thoroughly until evenly combined and coloured.
6. Gradually add the buttermilk, continually mixing.
7. Add the salt, bicarbonate of soda and vinegar. Beat well.
8. Spoon mixture into paper case, two thirds full and bake in the oven for 20-25 minutes, or until the sponge bounces back when touched.
9. Leave to cool.
10. For the frosting: beat the icing sugar, cream cheese and butter together.
