Red Velvet Cupcakes

These are so delicious and make ALOT, and they're definitely worth the effort. You should get at least 30 cupcakes out of this, so you may need to bake in two lots.

Ingredients

375g (3 cups) plain flour, sifted
1 tspn salt
40g cocoa
170g butter, softened
450g castor sugar
3 large eggs
1 tbspn vanilla
375ml buttermilk
30ml red food colouring
30 mls white vinegar
2 tspn bicarbonate of soda

Method

1. Preheat oven to 175 degrees celcius
2. Spray muffin pans, add patty cases and set aside.
3. In a medium bowl sift together flour, cocoa and salt. Combine gently with a whisk.
4. In another bowl, beat the butter until soft and creamy (2 mins approx).
5. Add half the sugar and beat on medium speed until it starts to change colour.
6. Add vanilla and the rest of the sugar and beat until combined.
7. Continue to beat for about anothe 3 mins until light and fluffy.
8. Add the eggs, one at a time, beating well after each addition.
9. Carefully mix in the red food colouring and mix well.
10. On a low speed, mix in the flour and buttermilk alternately until well combined. Make sure to scrape down the sides of the bowl.
11. Increase speed and mix until the colour is even.
12. Place the bi-carb in a jug and add the vinegar. Mix quickly and add to the batter and quickly combine.
13. Place batter in patty cases and place in oven. Bake for 25 - 20 minw (or depending on oven).
14. Once done, allow to cool on wire rack.


I iced these with a chocolate butter cream frosting, but I think a cream cheese frosting would go well also.