Total Steps
14
Ingredients
16
Tools Needed
8
Ingredients
- 60.0 gram butter at room temperature
- 1.0 egg
- 150.0 gram caster sugar
- 10.0 gram cocoa
- 10.0 milliliter red food colouring
- 0.5 teaspoon vanilla extract
- 120.0 milliliter buttermilk
- 150.0 gram plain flour
- 0.5 teaspoon bicarbonate of soda
- 1.0 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 teaspoon white wine vinegar
- 85.0 gram butter
- 375.0 gram icing sugar
- 3.0 tablespoon milk
- 1.5 teaspoon vanilla
Instructions
Step 1
Preheat the oven to 180C.
Step 2
Cream the butter, egg and sugar together until light and fluffy.
Step 3
Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
Step 4
Mix the flour and baking powder together.
Step 5
Add half the buttermilk and half the flour mix.
Step 6
Combine well before adding the remainder of the buttermilk and flour and mixing further.
Step 7
Add the bicarbonate of soda, salt, and white wine vinegar (in that order), mix thoroughly.
Step 8
Spoon the mixture into the cases of your choice.
Step 9
Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
Step 10
Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.
Step 11
Cream together the butter and the icing sugar.
Step 12
Add the vanilla extract.
Step 13
Slowly add the milk 1 teaspoon at a time until you reach the desired consistency.
Step 14
Spread or pipe the frosting onto the cakes.