Red velvet cupcakes

Red velvet cupcakes
with cream cheese frosting
RECIPE BY KATELYN WILLIAMS

(makes 24)

Ingredients:

120g butter, softened
300g castor sugar
2 eggs
15g cocoa powder
40ml red food colouring
1t vanilla extract
1 cup buttermilk
300g cake flour
1t salt
1t bicarbonate of soda
3t white wine vinegar

Icing Ingredients:
600g icing sugar
100g butter, softened
250g cream cheese

Method:

Preheat oven to 170°C. Cream butter and sugar until light and fluffy. Beat on high while adding the eggs one at a time. In a separate bowl, mix the cocoa powder, colouring and vanilla to make a thick paste. Add to the butter mixture and mix very well. Beat slowly while adding half the buttermilk and half the flour. Mix well before adding the remaining buttermilk and flour. Beat on high until smooth. Add salt, bicarbonate of soda and vinegar and mix well. Spoon into muffin pans lined with cupcake cases until 2/3 full and bake for 20-25 minutes until springy to the touch. Allow to cool on a wire rack.

For the icing, cream the butter and icing sugar until light and fluffy. Add the cream cheese and beat until smooth. Place in a piping bag and pipe onto the cooled cupcakes.