These red velvet delights never fail to please. It's the buttermilk that gives them a great tangy flavour that just leaves you wanting more. Being cupcakes you can of course place surviving items in an airtight container for another day, so they are an ideal treat that can even be enjoyed if you are watching your weight.
Ingredients
- 170g of plain flour
- 2 eggs
- 1 tablespoon of cocoa powder
- 1 teaspoon of bicarbonate of soda
- 30g of cornstarch
- 160g of caster sugar
- 60g of butter
- 1 tablespoon of red food colouring
- 2 teaspoons of vanilla extract
- 130ml of buttermilk
- 30ml of vegetable oil
For the topping
- 120g of slightly salted butter
- 220g of icing sugar
Method
Start by lining a cupcake try with 12 cupcake cases and pre-heat your oven to 180C.
Next beat the eggs in a bowl.
In a separate bowl, mix the flour, cocoa powder, bicarbonate of soda (baking soda), cornstarch and sugar.
Next, add the buttermilk, vanilla extract, vegetable oil and the butter and mix with the eggs. When the mix has combined add the red food colouring and mix it in.
After your mix looks nice and red start separating and add equal measures to each of your cupcake cases and bake for 15mins.
Remove from the oven and set them to the side to cool. While they are cooling mix together the slightly salted butter and icing sugar in a bowl until it's nice and fluffy.
When the cakes have cooled sufficiently start adding the icing to the cupcakes using a spoon or a piping bag (if you have one) for a slicker finish.
You have made red velvet cupcakes! Enjoy!!