Red velvet cupcakes

Makes 12
60g butter, softened

150g caster sugar

1 medium egg

10g cocoa powder

50ml red food colouring

½ tsp good-quality vanilla extract

120ml buttermilk

150g plain flour

½ tsp bicarbonate of soda

1½ tsp white vinegar
Cream cheese frosting:
100g full-fat cream cheese, at room temperature

50g soft unsalted butter

300g icing sugar, sieved

12-hole bun tray lined with paper cases
Preheat the oven to 180°C/R4. Beat together the butter and sugar in a bowl until light and fluffy.

2 Add the egg a little at a time until it is thoroughly mixed in.

3 In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a paste. Add to the butter mixture and continue to beat until it is evenly combined.

4 Pour in half of the buttermilk, and combine, then half of the flour. Repeat until all the buttermilk and flour is added.

5 Finally add the bicarbonate of soda and the vinegar and continue beating until the mixture is smooth and even.

6 With a tablespoon, divide the mixture between the paper cases and bake in the centre of a pre-heated oven for 20-25 minutes until the cakes have risen and are just firm to the touch in the centre.

7 Remove from the oven and transfer to a wire rack to cool.

8 Place the cream cheese, butter and sugar in a bowl and slowly mix together by hand with a wooden spoon or use an electric whisk. Be careful not to overbeat.

9 Place a tablespoon of frosting on each cakes and swirl with a small palette knife or wide-bladed knife.
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