INGREDIENTS
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
METHOD
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]
