Red Velvet Cupcakes
Food colouring paste gives these American classics their vibrant shade.
Hands-on time 35min, plus cooling. Cooking time about 25min. Makes 12
❤ 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 oven to 180°C (160°C fan) mark 4 and line a 12-hole muffin tin with paper cases. In a large bowl, sift together flour, cocoa powder and a pinch of salt, then set aside. In a small jug, mix the buttermilk and food colouring paste and set aside. 2 In a separate large bowl, use a handheld electric whisk to
beat together softened butter and sugar until pale and fluffy – about 1min. Add eggs and vanilla and beat again. Then beat in ½ of the flour mixture, then ½ of the buttermilk mixture, alternating until all the flour and buttermilk have been incorporated. 3 In a small cup, quickly mix the vinegar and bicarbonate of soda, then fold through the cake mixture. Divide among the cases and bake for 25min or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack and cool completely.
4 For the icing, beat the butter in a large bowl until smooth, then add the cream cheese and sift over the icing sugar. Mix until combined. Quickly beat in the vanilla. Pipe or smooth icing over the cooled cupcakes and scatter with sprinkles, if using.
PER CUPCAKE 341cals, 4g protein, 23g fat (14g saturates), 30g carbs (20g total sugars), 1g fibre
GET AHEAD Make to end of step 3 up to a day ahead. Once cool, keep un-iced cakes in an airtight container. Ice cakes up to 10hr ahead, adding sprinkles at the last minute, if using.