Red velvet cupcakes

Serves 12

prepLine a cupcake tin with 12 cupcake cases
prepPreheat oven to 180°C / 160°C fan / gas 4
150 g / 5 oz plain flour	Sieve flour, cocoa, bicarb & salt		Mix wet into dry, add food colouring	Divide into cases, bake 180°C / 160°C fan, 15 min	Pipe or dollop icing onto cooled cakes
1 tbsp cocoa powder
1 tsp bicarbonate of soda
pinch of fine salt
50 g / 2 oz butter softened	Beat butter & sugar until fluffy	Beat in egg, vanilla, buttermilk, oil & vinegar
150 g / 5 oz caster sugar
1 large egg beaten
1 tsp vanilla paste
100 ml / 3½ fl oz buttermilk or kefir
50 ml / 2 fl oz vegetable oil
1 tsp white wine vinegar
1 tbsp red gel food colouring
100 g / 4 oz slightly salted butter softened	Beat butter & icing sugar until fluffy	Beat in cream cheese
225 g / 8 oz icing sugar
100 g / 4 oz full fat cream cheese stirred to loosen

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.