Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they’re perfect for elevenses served with a cuppa
Prep:25 mins
Serves 12
150g plain flour1 tbsp cocoa powder1 tsp bicarbonate of soda50g butter, softened150g caster sugar1 large egg, beaten1 tsp vanilla paste100ml buttermilk or kefir 50ml vegetable oil1 tsp white wine vinegar1 tbsp red gel food colouring
STEP 1Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.STEP 2Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.STEP 3Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.STEP 4While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.STEP 5Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
