- 1 1/4c flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tbsp cocoa
- 60g butter, room temperature
- 3/4c white sugar
- 1 egg
- 1 tsp vanilla
- 1/2 c buttermilk (or 1/2c milk with 1tsp vinegar, left to sit for 10 mins)
- 1 tbsp red food colouring
- 1/2 tsp white vinegar
- 1/2 tsp baking soda
Preheat oven to 180⁰C fan bake, and line 12 muffin tins with cupcake liners.
In a large bowl sift together the flour, salt, baking powder and cocoa. Combine with a whisk.
In a mixer (or with an electric hand mixer) cream the butter and sugar. Add the vanilla extract and the egg and beat until light and fluffy.
In a separate dish mix together the buttermilk and the food colouring.
Alternately (in thirds) add the dry mixture and the buttermilk mixture to the creamed mixture. Scrape the sides of the bowl after each addition to ensure all ingredients are well combined. Mix well.
Remove mixing bowl from machine, and have a rubber spatula or wooden spoon ready to hand-mix with. Add the baking soda to the vinegar and quickly stir to dissolve baking soda. While still fizzing, add to the batter and mix through the liquid by hand.
Working quickly, spoon (or scoop with an ice cream scoop for even measures) thebatter into the prepared cupcake liners (about ¾ full). Place in the oven, and bake for 18-20 minutes or until a skewer comes out clean when inserted into the centre of a cupcake.
Cool the cupcakes in the tin for 10 minutes before transferring to a wire rack to cool completely.
When cool, ice! Cream cheese icing is my recommendation.
