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 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 butter softened | Beat butter & sugar until fluffy | Beat in egg, vanilla, buttermilk, oil & vinegar | |||
| 150 g caster sugar | |||||
| 1 large egg beaten | |||||
| 1 tsp vanilla paste | |||||
| 100 ml buttermilk or kefir | |||||
| 50 ml vegetable oil | |||||
| 1 tsp white wine vinegar | |||||
| 1 tbsp red gel food colouring | |||||
| 100 g slightly salted butter softened | Beat butter & icing sugar until fluffy | Beat in cream cheese | |||
| 225 g icing sugar | |||||
| 100 g full fat cream cheese stirred to loosen | |||||
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