Red Velvet Cupcakes

Ingredients

• 60 g / 4 tablespoons unsalted butter, at room temperature
• 150 g / ¾ cup caster sugar
• 1 egg
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons red food colouring (we use Dr. Oetker Red Food Colouring)
• ½ teaspoon pure vanilla extract
• 120 ml / ½ cup buttermilk
• 150 g / 1 cup plus 2 tablespoons plain/all-purpose flour
• ½ teaspoon bicarbonate of soda / baking soda
• 1½ teaspoons white vinegar
• 1 quantity Cream Cheese Frosting 
• 12-cup cupcake pan, lined with paper cases

Method

1. Preheat the oven to 170°C (325°F) .
2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light and fluffy. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
3. In a separate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
5. Turn the mixer up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to low speed and add the bicarbonate of soda/baking soda and vinegar. Turn up the speed again and beat for a couple more minutes.
6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until the cake bounces back when touched. A skewer inserted in the centre should come out clean.
7. Leave the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
8. To make red crumbs for sprinkling on top of the frosted cupcakes, slice a thin sliver off the top of a couple of the baked cakes and crumble between your fingertips. When the cupcakes are cold, spoon the Cream Cheese Frosting on top and dust with the red crumbs.

Tip: The original image showed the cupcakes with cream cheese frosting and red crumbs on top, served on a white plate with a fork.