Red Velvet Cupcakes

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Ingredients

• 60g Unsalted Butter at room temperature
• 150g Caster Sugar
• 1 Egg
• 25g Coco Powder
• 3 tbsp Red Food Colouring
• Half tsp Vanilla Extract
• 120ml Sour Cream or Buttermilk
• 150g Self Raising Flour
• Half tsp Bicarbonate of Soda

Frosting

• 200g Icing Sugar, sifted
• 80g Unsalted Butter at room temperature
• Quater of tsp vanilla extract
• 2 tbsp Cream Cheese

Method

Preheat the oven to 180C / 160 Fan / 350 F. Line a muffin tray with 12 paper cases

Measure all of the cake ingredients into a bowl and whisk together until smooth.

Spoon the mixture into the paper cases until about two thirds full. Bake in the preheated oven for 20 to 25 minutes until risen and springy to the tough. To check they are cooked you can insert a skewer or toothpick into the centre of one of the cakes and it should come out clean. Leave the cupcakes to cool a little in the tin and then transfer to a wire rack to cool completely.

To make the frosting, beat the icing sugar into the butter a little at a time until smooth. Add the vanilla extract and cream cheese at the end. Chill until needed. When the cakes are cold swirl some of the cream cheese frosting on top of each cake using a spatula or pipe the icing on top of the cakes.

MAKES 12 CUPCAKES