Red Velvet Cupcakes

Makes 12 cupcakes

Ingredients for the Cupcakes:

> 1 1/4 cups plain flour

> 1tbsp cocoa

> 3/4 cup caster sugar

> 3/4 cup vegetable oil

> 1 egg

> Red food colouring (the amount you need will depend on the colour you have)

> 1/2tsp vanilla extract

> 1/2 cup buttermilk

> 3/4tsp bicarbonate of soda

> 1tsp white wine vinegar

Ingredients for the Frosting:

>125g full fat cream cheese (I used Philly)

> 50g softened butter

> 300g icing sugar

> 1/2tsp vanilla extract


> Place the flour and cocoa in a small bowl, give it a quick mix and then set it aside.

> Place the sugar and vegetable oil in a large bowl or the bowl of your stand mixer.

> Mix until smooth and light, about a minute. Add in the egg, red food colouring and vanilla extract.

> Mix until smooth. You can always add in more food colouring later if you don't think they're dark enough.

> Add in the flour mix and buttermilk.

> Starting on a low speed, mix the flour and buttermilk into the mix. As the flour combines turn the speed up to medium-high and mix until lovely and smooth. (Here's where you can add in more food colouring if required).

> Place the bicarb in a small glass and then add the white wine vinegar and stir. It will fizz up.

> Add this into your cake batter and mix for 30 seconds.

> Split the batter between the cupcake cases, about 3/4 full.

> Place in the oven for 18-20 minutes until an inserted skewer comes out clean.

> Take out of the cupcake tin as soon as possible and leave to cool completely on a wire rack.

> Once the cupcakes are cooled, make the frosting. 

> This makes enough to pipe the 12 cupcakes. Place the butter, cream cheese and vanilla extract into a large bowl and cream together until light and fluffy, about 2 minutes.

> Sift in the icing sugar.

> On a slow speed, begin to combine the frosting. Once the icing sugar is almost combined, turn the speed up to medium-high and beat until light and fluffy.

> Pipe onto your cooled cupcakes and garnish with some chocolate sprinkles if you want to.

> Cupcakes will keep in an airtight container in the fridge for up to 3 days.

Recipe for cupcakes adapted from Martha Stewart's Cupcakes