Cupcake Jemma: Red Velvet Cupcakes

These Red Velvet Cupcakes are hands down one of my all-time favourites to bake - and, of course, to eat! The original Cupcake Jemma recipe makes 24, but I’ve halved it to get around 12 perfect cupcakes (depending on how generous you are with your batter).

Jemma’s recipe uses a classic cream cheese icing, but I sometimes switch it up with her vanilla buttercream - it’s easier to handle and doesn’t need refrigeration. Both pair beautifully with the soft, lightly chocolatey sponge, so go with whichever you fancy!

Ingredients:
For the Cupcake Batter:

• 118g self-raising flour
• 1/2 tbsp cocoa powder
• 125g caster sugar
• 1/4 tsp bicarbonate of soda
• 135g unsalted butter, softened
• 2 large free-range eggs
• 1 1/2 tbsp buttermilk
• 1/2 tsp vanilla extract
• 1/4 tsp red food-colouring paste
• 3/4 tsp cider vinegar

For the Cream Cheese Frosting:

• 125g unsalted butter, softened
• 120g cream cheese
• 420g icing sugar

Method:

For the Cupcake Batter:

1. Preheat the oven to 170
2. Sift the dry cupcake ingredients (apart from the bicarbonate of soda) and 3/4 of a teaspoon of fine sea salt into a large bowl, add the butter and eggs and beat for 60 seconds with an electric mixer (I prefer the free-standing type).
3. Mix the buttermilk, vanilla extract and colouring paste in a small jug, then add to the mixture and beat for another 20 seconds, or until well combined.
4. Scrape down the sides of the bowl with a spatula, then give the mix a final blast for a few seconds to make sure it's all incorporated.
5. In a cup, mix the bicarbonate of soda with the vinegar - as soon as you do this, it'll start to fizz. Working quickly, pour the bubbling mixture into the cake mix and whisk very briefly to incorporate.
6. Give the batter a final mix and whisk very briefly to incorporate thirds full with mixture, but don't bother to smooth it out.
7. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes.

For the Cream Cheese Frosting:

1. Beat the butter and cream cheese with an electric mixer for 2 to 3 minutes, or until pale and smooth.
2. Sift the icing sugar into a large bowl, then add to the butter mixture in two stages, beating well between each until beautifully smooth - if the mix seems to loose, add a little more icing sugar until the consistency is just right.
3. Once the cupcakes are cool, decorate them with the icing and a few of your favourite sprinkles and enjoy.