Red Velvet Cupcakes

Ingredients

• 60g butter at room temperature
• 1 egg
• 150g caster sugar
• 10g cocoa
• 10ml red food colouring
• 1/2 tsp vanilla extract
• 120ml buttermilk
• 150g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp white wine vinegar

Vanilla Butter Icing

• 85g butter
• 375g Icing sugar
• 3 tbsp milk
• 1 1/2 tsp vanilla

Method

1. Preheat the oven to 180C.
2. Cream the butter, egg and sugar together until light and fluffy.
3. Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
4. Mix the flour and baking powder together.
   
5. Add half the buttermilk and half the flour mix.
   
6. Combine well before adding the remainder of the buttermilk and flour and mixing further.
7. Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
8. Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
9. Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
10. Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.

The Frosting

1. Cream together the butter and the icing sugar.
2. Add the vanilla extract.
3. Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
4. Spread or pipe the frosting onto the cakes and get ready to munch!
   

Easy Red Velvet Cupcakes
See my recipe on Foodista!