Serves
12
Prep
15
mins
Cooking
25
mins
Red Velvet Cupcakes
Directions
Step 1
Preheat oven to 170°C. Line 12 cup muffin pan with paper cases.
Step 2
In a bowl, sift flour, cocoa powder and bi-carb soda and baking powder. Mix in the sugar. In another bowl whisk together the buttermilk, butter, eggs, vinegar and vanilla until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
Step 3
Bake for 20-25 minutes until a skewer comes out clean. Transfer to a wire rack to cool completely.
Step 4
Use an electric beater to beat together the cream cheese, butter, icing sugar and vanilla until smooth. Spread or pipe over cupcakes.
Ingredients
- 300g plain flour
- 2 tbs cocoa powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1 tsp McKenzie's Baking Powder
- 1 1/2 cups caster sugar
- 1 cup buttermilk
- 200g butter, mleted
- 2 eggs
- 1 tbs white vinegar
- 1 tsp vanilla extract
- red food colouring, a few drops
- 250g cream cheese, at room temperature
- 60g butter, at room temperature
- 1 cup icing sugar
- 1 tsp vanilla extract
