Red Velvet Cupcakes

 These vibrant and moist red velvet cupcakes are a delightful treat, combining the subtle flavour of cocoa with a rich cream cheese frosting. Perfect for special occasions or any time you're craving a sweet indulgence.

Ingredients:

Yields 24 cupcakes

For the cupcakes:

• 250g plain flour
• 2 tbsp cocoa powder
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 100g soft, unsalted butter
• 200g caster sugar
• 1 heaped tbsp red food colouring paste/gel
• 2 tsp vanilla extract
• 2 large eggs
• 175ml buttermilk
• 1 tsp cider vinegar

For the Buttercream Frosting:

• 280g icing sugar (sifted)
• 140g butter (very soft, room temperature)
• 2–3 tbsp milk (optional)
• Red food colouring (optional)

Method:

For the Cupcakes:

1. Preheat your oven to 170°C and line 2 muffin trays with cupcake cases.
2. Sift the plain flour, cocoa powder, baking powder, and bicarbonate of soda into a bowl and stir to mix.
3. Cream the butter and caster sugar together until pale and fluffy.
4. Add the vanilla extract and red food colouring paste/gel, mixing until incorporated.
5. Add the eggs one at a time, mixing well after each addition.
6. Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
7. Add the cider vinegar and mix until combined.
8. Divide the batter evenly among the cupcake cases.
9. Bake for approximately 20 minutes, or until a skewer inserted into the centre comes out clean.
10. Cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

For the Buttercream Frosting:

1. Beat the softened butter until creamy.
2. Gradually add the sifted icing sugar, mixing well after each addition.
3. Add the milk, one tablespoon at a time, until the desired consistency is reached.
4. Add red food colouring, if desired, and mix until evenly coloured.
5. Pipe or spread the frosting onto the cooled cupcakes.