Mum's red velvet cupcakes

Prep: 20 mins
Cook: 20 mins
Mum's red velvet cupcakes

Cupcakes:

310g plain flour

340g caster sugar

1 tsp baking soda

1 tsp salt

1 heaped tbsp cocoa powder

300ml vegetable oil

250ml buttermilk, room temperature

2 large eggs, room temperature

40ml red food colouring

1 tsp white distilled vinegar

1 tsp vanilla extract

Cream Cheese Icing:

250g full-fat cream cheese, softened

110g butter, softened

1 tsp vanilla extract

500g icing sugar, sifted

Fresh raspberries or strawberries to decorate

Preheat the oven to 180°C/350°F/Gas mark 4.

Line two 12-hole muffin tins with paper cases.

Sift the dry ingredients (flour, sugar, baking soda, salt and cocoa powder) into a medium-sized bowl.

In a separate large bowl add the oil, buttermilk, eggs, food colouring, vinegar, and vanilla extract and gently beat with an electric beater.

Add the dry ingredients to this and mix until smooth and fully combined.

Fill each paper case with the mixture until about two-thirds full.

Place in the oven to bake for about 20 minutes. A skewer inserted into the centre of the cakes will come out clean when fully cooked. Cool completely on a wire rack before icing.

Make the icing by adding the cream cheese, butter and vanilla to a mixing bowl and beating together until smooth in texture. Gradually add in the sugar, beating on a low speed until fully combined. Increase the speed to high and beat until the mixture is light and fluffy.

Ice the cupcakes with a butter knife or pipe it on with an icing bag with a star tip nozzle.

Decorate with a little fondant flower or red sprinkles.

Serves
24

Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Chocolate, Eggs, Sugar

Recipe Type
Party Food, Dessert, Entertaining, Cupcakes

Cuisine
American

Special Info
Vegetarian

Level of Difficulty
Easy

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