Red Velvet Cupcakes

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A cupcake version of a real classic! With just a hint of cocoa, these cupcakes are a crowd pleaser.

Ingredients;

Sponge

175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

1 tsp vanilla extract

3 Eggs

2 tbsp cocoa powder

red food colouring (preferably gel)

Buttercream

250g (1 cup + 2 tbsp) unsalted butter (at room temperature)

600g (4 cups) sifted icing sugar/confectioners sugar

2 tbsp milk

Method;

§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ For the sponge, cream the butter and sugar together

§ Sift in the flour, vanilla extract, and one egg

§ Add the eggs one at a time, giving the mixture a quick stir in between

§ Sift in the cocoa powder and mix briefly

§ Add the food colouring until the mixture is a deep red.

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§For the buttercream Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)

§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between

§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.

§ Pipe or spoon onto your cupcakes and enjoy!