Red velvet cupcakes

MAKES 3 1/2 DOZEN CUPCAKES

Ingredients

• 170g soft butter
• 2 1/4 cups sugar
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract
• 3 1/3 cups flour
• 3 TBl unsweetended coco powder
• 1 1/2 tsp salt
• 2 TBl liquid red food colouring
• 1 1/2 cups buttermilk
• 1 1/2 tsp white vinegar
• 1 1/2 tsp baking soda

Cream cheese icing

• 150g soft butter
• 225g cream cheese
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3 cups icing sugar
• 1+ TBl milk

Instructions

1. Preheat oven to 180°C (160°C fan-forced). Get trays ready with liners. With a stand mixer, combine butter and sugar on medium speed until very light and fluffy, about 5 mins.
2. Add the vanilla and the eggs, one at a time until fully combined.
3. In another bowl, sift flour, salt, and cocoa.
4. Add the red food colouring to the mixing bowl then add dry ingedients in thirds, alternating with the buttermilk.
5. Combine the baking soda and vinegar, then add to the batter and mix well.
6. Fill cupcake liners 2/3 of the way and bake for about 18-22 minutes. Cupcakes are done when an inserted toothpick comes out clean.

Cream cheese icing instructions

1. Mix together butter, cream cheese, salt and vanilla until smooth.
2. Add icing sugar half a cup at a time, mixing well between additions.
3. If the icing is too thick, add a little milk.