Red Velvet Cupcake Recipe
250g plain flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 tablespoon red food colour paste
2 teaspoons vanilla extract
2 large eggs
175ml buttermilk
1 teaspoon cider or white wine vinegar
Frosting
500g icing sugar
125g cream cheese
125g soft unsalted butter
1 teaspoon cider or white wine vinegar
Method
Pre heat oven 170 C/gas mark 3 and line 2 muffin tins with paper cases.
Sieve all the dry ingredients together in a separate bowl.
Cream together the butter and sugar until light and fluffy before adding the food colour and vanilla extract. Add the eggs slowly along with spoonfuls of the dry ingredients to prevent the mixture from separating, keep mixing until everything is incorporated.
Finally mix in the buttermilk and vinegar before dividing into 24 cupcakes.
Bake for 20 minutes then leave to cool in the tin.
Meanwhile, blend all the frosting ingredients together starting with the butter, cream cheese and vinegar before gradually adding the icing sugar. Spread or pipe on top of the cooled cakes and enjoy!
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