Charlie's Red Velvet Cupcakes

Cupcake ingredients:

60g unsalted butter at room temperature

150g caster sugar

1 egg

1 tbsp unsweetened cocoa powder

2 tbsp red food colouring

1/2 tsp pure vanilla extract

120 ml buttermilk

150g plain flour

1/2 tsp bicarbonate of soda

1 1/2 tsp white vinegar

Frosting:

300g icing sugar

50g unsalted butter

125g cream cheese

Cupcake method:

Preheat the oven to 170 degrees c.

Put 12 cupcakes cases in a bun tray.

Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use 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.

(I should point out that I don't have a freestanding electric mixer so I just used good old fashioned elbow grease!!).

In a separate bowl, mix together the cocoa, red food colouring and vanilla extract to make a thick paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow speed and 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. Turn the mixer up to high and beat until you have a smooth, even mixture. Turn the mixture down to low speed and add the bicarbonate of soda and vinegar. Turn up the speed and beat for a couple more minutes.

Spoon the mixture into cases until two-thirds full and bake in the preheated oven for about 20-25 minutes, or until the cake bounces back when touched. (I have a fan oven so mine only took about 2o mins).

A skewer inserted in the centre should come out clean.

Leave the cupcakes to cool slightly in the tray before turning them out onto a wire rack.

Frosting:

Beat the icing sugar and butter until well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Do not overbeat, as it can quickly become runny!

(As many of you know I struggled with this frosting, and despite chilling it in the freezer for 10 minutes before piping it still went runny!).

Pipe or spread the frosting onto the cupcakes. I think next time I use cream cheese frosting I will just spread it on! I give up trying to pipe it!

Happy baking!