Red velvet cupcakes 341cals, 4g protein, 23g fat (14g saturates), 30g carbs (20g total sugars), 1g fibre

Food colouring paste gives these American classics their red-brown shade. If you don’t have any paste, simply leave it out – liquid colouring won’t work in this recipe.

Perfect to share or give as a gift

Makes 12

Prep: 35 mins, plus cooling Cook: 25 mins

Per serving: 150g (5oz) self-raising flour 1½tbsp cocoa powder 150ml (¼ pint) buttermilk ¼tsp red food colouring paste 100g (3½oz) unsalted butter, softened

150g (5oz) granulated sugar 2 medium eggs

1tsp vanilla extract ¾tsp white wine vinegar ¾tsp bicarbonate of soda

FOR THE ICING:

125g (4oz) unsalted butter, softened

300g tub full-fat cream cheese 75g (3oz) icing sugar

1tsp vanilla extract

Red sugar sprinkles, optional

1 Preheat the oven to 180°C (160°C fan) gas 4 and line a 12-hole muffin tin with paper cases. In a bowl, sift the flour, cocoa and a pinch of salt, then set aside. In a jug, mix the buttermilk and food colouring paste and set aside.

2 In a separate bowl, use an electric handheld whisk to beat together the butter and sugar until pale and fluffy. Add the eggs and vanilla and beat again. Alternately, beat in half of the flour mixture, and half of the buttermilk mixture. Continue until all the flour and buttermilk have been incorporated.

3 In a cup, combine the vinegar and bicarbonate of soda, then fold through the cake mixture. Divide among the cases and bake for 25 minutes. Transfer to a wire rack and leave to cool.

4 For the icing, beat the butter in a bowl until smooth, then add the cream cheese and sift over icing sugar. Mix until combined. Beat in the vanilla. Pipe or smooth icing over the cooled cupcakes and scatter with sprinkles, if using.