Red velvet cupcakes

By Izy Hossack · bbc.co.uk

Makes 12 cupcakes

prepPreheat oven to 200°C / 180°C Fan
prepLine a 12-hole muffin tin with paper cases
100 g / 3½ oz unsalted butter, softened	Cream butter & sugar until smooth	Alternate flour & yoghurt mixtures into batter	Fill cases three-quarters full, bake 200°C / 180°C Fan, 20–25 min	Cool completely on wire rack	Spread or pipe icing onto cupcakes
260 g / 9¼ oz granulated sugar
2 free-range eggs	Beat in eggs, vanilla, cocoa, oil, colouring & salt
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp vegetable oil
2 tsp red food colouring gel
¼ tsp fine salt
250 g / 9 oz plain flour	Combine flour, bicarbonate of soda & baking powder
1 tsp bicarbonate of soda
½ tsp baking powder
120 ml / 4 fl oz natural yoghurt	Mix yoghurt, vinegar & water
1 tsp apple cider vinegar
80 ml / 2¾ fl oz water
55 g / 2 oz unsalted butter, softened	Beat butter & cream cheese until smooth & light	Add icing sugar & vanilla, mix until smooth
250 g / 9 oz cream cheese, room temperature
150 g / 5½ oz icing sugar
1 tsp vanilla extract

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