INGREDIENTS
FOR THE CUPCAKES
- 1⅔ cups all-purpose flour
- 2 tablespoons unsweetened cocoa (sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 7 tablespoons soft unsalted butter
- 1 cup superfine sugar
- 1 heaped tablespoon christmas-red paste food coloring
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon apple cider vinegar
FOR THE BUTTERY CREAM-CHEESE FROSTING
- 4 1/2 cups icing sugar
- 125 grams cream cheese
- 125 grams soft unsalted butter
- 1 teaspoon cider vinegar (or lemon juice)
METHOD
FOR THE CUPCAKES
- Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F, and line 2 muffin tins with paper cases.
- Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
- In another bowl, cream the butter and sugar, beating well, and when you have a soft, pale mixture beat in the food colouring – yes all of it – and the vanilla.
- Into mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
- Finally beat in the buttermilk and the vinegar and divide this batter between the 24 cases. Bake in the oven for about 20 minutes.
- Leave them to cool on a wire rack and do not ice with the frosting till absolutely cold.
FOR THE BUTTERY CREAM-CHEESE FROSTING
- Put the icing sugar into a processor and whizz to remove lumps.
- Add the cream cheese and butter and process to mix. Pour in the cider vinegar (or lemon juice) and process again to make a smooth icing.
- Ice each cupcake, using a teaspoon or small spatula.
Source
