For the cupcakes 

    • 250g flour 
    • 2 tbsp cocoa, sifted 
    • 2 tsp baking powder 
    • ½ tsp bicarbonate of soda 
    • 100g unsalted butter, softened 
    • 200g caster sugar 
    • 2 large eggs 
    • 175 ml buttermilk 
    • 2 tbsp red food colouring 
    • 2 tsp vanilla essence 
    • 1 tsp apple cider vinegar 

    For the cream cheese icing 

    • 250g icing sugar 
    • 250g cream cheese, softened 
    • 60g unsalted butter, softened


    For the cupcakes 

    1. Preheat oven to 180°C. Line a muffin tray with 12 paper cases. 

    2. Mix the flour, cocoa, baking powder and bicarb in a bowl. 

    3. In another bowl, cream the butter and sugar. When you have a soft, pale mixture, beat in the eggs, one at a time. 

    4. Add the buttermilk, food colouring, vanilla essence and vinegar. Mix well. 

    5. Add the dry ingredients to the wet ingredients. Using an electric beater, mix on a high speed until everything is fully incorporated. 

    6. Divide the batter between the 12 cases. 

    7. Bake for 20 minutes, or until a skewer comes out clean. Leave the cupcakes on a wire rack to cool completely. 

    For the cream cheese icing 

    1. Sift the icing sugar into a mixing bowl. 

    2. Add the cream cheese and butter. Using an electric beater, mix until smooth. 

    3. Ice the cooled cupcakes. 

    Makes: 12 | Prep: 15 min | Baking: 20 min


    [image by Irina Edilbaeva via Pexels]