Red Velvet Cupcakes

Serves 12

  • 75g softened butter
    2/3 cup caster sugar
    1 egg
    1 tsp vanilla extract
    1 tablespoon pillar box red food colouring liquid (see note)
    1 cup plain flour
    2 tablespoons cocoa
    ¼ teaspoon salt
    ½ teaspoon bicarbonate of soda
    ½ cup buttermilk
    1 tablespoon white vinegar
    icing
    250g cream cheese, at room temperature
    60g butter, softened
    1 cup pure icing sugar, sifted
    ½ teaspoon vanilla extract

1. Preheat oven to 170oC. Line a 12 - hole regular sized muffin pan with paper cases.
2.  Use an electric mixer to beat butter and sugar together until pale and fluffy. Add egg and beat well. Add vanilla and red food colouring and beat until combined. Do not be concerned if mixture appears to curdle.
3. Sift flour, cocoa, salt and bicarbonate of soda together. Place buttermilk and vinegar in a jug and whisk until combined. Add about one- third of the flour mixture to creamed mixture and beat until smooth. Add one-third of the buttermilk and mix to combine. Continue until all flour and buttermilk has been added, mixing well between each addition.
4. Divide mixture between the paper cases. Bake 15 – 20 minutes or until firm. Cool in pan 10 minutes, then remove to a wire rack to cool completely.
5. Put all icing ingredients in a medium bowl and beat with an electric mixer until smooth. Do not over beat. Spread or pipe icing onto cupcakes.
 
Note: Pillarbox red food colouring liquid can be found in the baking needs section of the supermarket.