Red Velvet Cupcakes | Recipe

INGREDIENTS
125g of all-purpose flour,
1/4 tsp of baking powder,
1 tbsp of cocoa powder,

55g of unsalted butter,
150g of sugar,
1 large egg,
1/2 tsp of vanilla extract,

120ml of buttermilk,
1 tbsp of red food gel colouring,


1/2 tsp of baking soda,
1/2 tsp vinegar

METHOD
*Preheat oven to 180C
1. Sift flour, baking powder and cocoa powder into a large bowl until no lumps remain.
2. Cream together the butter and sugar until light and fluffy. Add in the egg and vanilla extract and whisk until well combined.
3. In a separate bowl, mix together the buttermilk and red food colouring. Set aside.
4. Add in 1/3 of the sifted dry ingredients and mix briefly.
5. Add in 1/2 of the buttermilk mixture and mix gently.
6. Add in the 2/3 of the dry ingredients and mix. Then, add in the other half of the buttermilk and mix. Then, add in the last 1/3 of the dry mixture and mix.
7. Mix the baking soda and vinegar in a separate container and immediately fold this into the batter whilst it still fizzes.
8. Scoop the batter and divide amongst around 6 cupcake cases. Bake for 18-25 mins.
9. Let cupcakes cool.

ICING: 180g of cream cheese + 55g powdered sugar + 1/2 tsp vanilla extract + 100ml whipping cream

1. Gently mix cream cheese, sugar and icing sugar briefly.
2. Whisk this until light and fluffy before whipping in the whipping cream.
3. Transfer into a piping bag fitted with a star tip. Pipe on cooled cupcakes from the centre out.