RED VELVET CUPCAKES.

To celebrate my 100th blog post I’m sharing my Red Velvet cupcake recipe.  Yes 100 blog posts since I started late October last year, you’ve all been awesome joining in and being so nice so I’m treating you. Well you’ve gotta do some work but it will be worth it. This recipe is easy and tasty and don’t stress if you can’t get buttermilk these will still work with regular milk. Red velvet cakes are also master 16’s favourite cake, it’s his birthday next week so I might have to make these for him.

Here’s what you need…

2 cups plain flour (sifted) 1/4 cup cocoa powder (sifted) 1 tsp bicarbonate of soda 1 1/2 cups caster sugar 250ml (1 cup) buttermilk 200g unsalted butter, melted 2 eggs, lightly whisked 1 tablessoon white vinegar 1 teaspoon vanilla extract 1-2 teaspoons red food colouring

Icing…

1x 250g pkt cream cheese, at room temperature 1 cup pure icing sugar 1 tsp vanilla essence Juice of half a lemon

OK, let’s make them…

Preheat oven to 180°C. Line eighteen muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into your favourite mixing bowl. Stir through the sugar. Whisk the buttermilk, eggs, vinegar, butter and vanilla in a large jug until combined. Make a well in the centre of the flour mixture and add the buttermilk mixture. Stir until just combined, don’t over mix. Stir in the food colouring. Spoon the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Allow to cool on a wire rack.

For the icing…

Use an electric beater to beat the cream cheese, icing sugar, lemon juice and extra vanilla until smooth. Spread over the cakes and enjoy.

Til next time,

Jen x