Moderate, ,

By Jen Yates

  • 60g Unsalted Butter room temperature
  • 150g Caster Sugar
  • 1 Egg Large
  • 10g Cocoa Powder
  • 20ml Red Food Colouring
  • 1/2 Tsp Vanilla Extract
  • 120ml Buttermilk
  • 150g Plain Flour
  • 1/2 Tsp Salt
  • 1/2 Tsp Bicarb Soda
  • 1 1/2 Tsp White Vinegar
  • CREAM FROSTING
  • 300g Icing Sugar Sifted
  • 50g Unslated Butter room temp
  • 125g Cream Cheese slightly softened
  1. 1 Preheat the oven to 170c. Line a 12-hole cupcake tin with patty cases.
  2. Place butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy. Slowly add the egg and beat until everything is well mixed
  3. In a small bowl, mix the food colouring, cocoa powder and vanilla extract until it makes a thick paste
  4. Add the paste to the butter mixture and beat thoroughly until the colour is mixed evenly through the batter. Be sure to scrape down any stray batter from the sides of the bowl with a rubber spatula. The mix should be a deep rose pink/red
  5. On slow speed, slowly add half the buttermilk until well mixed then add half the flour until well mixed. Repeat for the remaining milk and flour, beating until the mixture is smooth.
  6. Add the salt, bicarb and vinegar, turning up the speed and beating for a couple more minutes
  7. Spoon a heaped tablespoon of mixture into each paper cases until no more than two-thirds full
  8. Bake for 20-25 minutes, or until the top of a cupcake bounces back when lightly touched. Check with skewe
  9. Once the cupcakes have cooled slightly in the tray, remove them and place on a wire rack to cool completely. Meanwhile, prepare the cream cheese frosting.;Step 10 Using electric mixer, beat the icing sugar and butter until well mixed.;Step 11 Dice the cream cheese into smaller cubes then add to the mix, beating until completely combined;Step 12 On medium-high speed, continue beating the frosting until it becomes light and fluffy. This takes around five minutes;Step 13 When the cupcakes are cold, pipe the cream cheese frosting on top, or use an ice-cream scoop to dollop the frosting on the stunning red-domed cupcakes

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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