Red Velvet Cupcakes

These red cakes are the perfect people-pleaser. Not only do they look good, but they taste fantastic too. And even better, they are quick and easy to bake.

They are the perfect companion for a cup of tea and a good book.

The red adds a nice pop of colour, making them different from other cakes and will surely tempt your guests.

For the cake

• 150g plain flour
• 150g caster sugar
• 60g unsalted butter
• 10g cocoa powder
• 1 egg
• 20ml of red food colouring
• 1/2 teaspoon of vanilla extract
• 120ml buttermilk
• 1/2 teaspoon of bicarbonate of soda
• 1 1/2 teaspoons of white wine vinegar

For the icing

• 300g icing sugar sifted
• 50g unsalted butter
• 125g cream cheese

Preheat the oven to 170°C

Using an electric mixer with a paddle attachment place the butter and sugar and beat till light and fluffy. Turn the mixer to a high speed and slowly add the egg and beat till it is all mixed together.

In a separate bowl, mix the red food colouring, vanilla extract and the cocoa powder to make a paste. Add this to the bowl and beat till it is mixed in and the colour is spread evenly. Now, turn the mixer down and add half the buttermilk. Mix well, then add the flour. Alternate between these until it is all used. Mix till it is all together

Now, turn the mixer down to a low speed and add the bicarbonate of soda and vinegar. Beat for a few minutes till everything is well mixed and even.

Spoon the mixture into the paper cases until each one is 2/3rds full.

Then put in a cake tray and bake in the pre-heated oven for 20 - 25 minutes.

To test if the cakes are cooked, put a skewer in one of the cakes. If it comes out clean, they are ready. You can leave the cupcakes out to cool before adding the cream cheese topping.

To make the cream cheese icing

• Beat the icing sugar and butter together with an electric mixer
• Then add the cream cheese and beat till it is completely together
• Beat till light and fluffy for at least 5 minutes

Spoon on cream cheese topping on top