Red velvet cupcakes

Food colouring paste gives these American classics their red-brown shade.

MAKES 12 PREP 35min, plus cooling COOK about 25min

• 150g self-raising flour

• 1½tbsp cocoa powder

• 150ml buttermilk

• ¼tsp red food colouring paste

• 100g unsalted butter, softened

• 150g granulated sugar

• 2 medium eggs

• 1tsp vanilla extract

• ¾tsp white wine vinegar

• ¾tsp bicarbonate of soda

FOR THE ICING

• 125g unsalted butter, softened

• 300g tub full-fat cream cheese

• 75g 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 together buttermilk and food colouring paste and set aside.

2 In a separate large bowl, use an electric handheld whisk to beat together softened butter and granulated sugar until pale and fluffy, about 2min. Add eggs and vanilla and beat again. In turn, beat in ⅓ of the flour mixture, and ⅓ of the buttermilk mixture. Continue until all the flour and buttermilk mixes have been incorporated.

3 In a small cup, quickly combine the vinegar and bicarbonate of soda (it will bubble up), 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 to cool completely.

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

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.

PER CUPCAKE: CALS 388; FAT 29G; SAT FAT 18G; CARBS 30G