Red Velvet Cupcake Recipe

60gms softened butter

150gms caster sugar

1 egg

20gms cocoa powder

30ml red food colouring

15ml vanilla essence

130ml buttermilk

150gms plain flour

½  tsp bicarbonate of soda

1 ½ tsp white wine vinegar

1.Preheat oven to 170C. Line 12 hole muffin pan with cupcake cases

2. Beat together butter and sugar until light and fluffy

3. Beat in egg

4. Stir in cocoa powder, colouring and vanilla essence

5.  Sift in flour one tablespoon at a time along with the buttermilk and mix until light and fluffy

Add bicarbonate of soda and white wine vinegar so they start to fizz.

7.  Mix again

8. Divide mixture into deep cupcake cases (3.8cm height) and bake for approx. 20 mins. Until they bounce back to the touch

9. Place on wire rack to cool

Optional icing

300gms sifted icing sugar

50gms salted butter

125gms cream cheese

1.  Sift icing sugar into small bowl

2.  Add butter and cream chese and mix until light and fluffy

3.  Add milk or icing sugar to gain the required consistency

4.  Pipe onto cakes using piping bag and large star nozzle