Thursday, 14 March 2013

Red Velvet Cupcakes

60g Butter
150g Caster Sugar
1 Egg
20g Cocoa Powder
2tsp Red Food Colouring
2tsp Vanilla Extract
130ml Buttermilk
150g Plain Flour
1/2 tsp Bicarb of Soda
1 1/2 tsp White Wine Vinegar
300g Icing Sugar
50g Butter
125g Full Fat Cream Cheese
Pre heat the oven to 170oC. Whisk the butter and sugar together until light and fluffy, then whisk in the egg. Add the cocoa, colouring and vanilla and mix well. Sift in the flour a little at a time alternating with the buttermilk until all combined. Now add the bicarb of soda and the vinegar so they start to fizz and mix again. Spoon into cases and bake for 18-20 minutes until springy to touch.
Once cooked remove from the oven and allow to cool.
Mix the butter, cream cheese and icing sugar together and top the cakes. Feel free to add whatever decorative touches you feel like.