Easy Red Velvet Cupcakes
60 grams butter at room temperature
150 grams caster sugar
10 grams cocoa
10 milliliters red food colouring
1/2 teaspoon vanilla extract
120 milliliters buttermilk
150 grams plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons white wine vinegar
85 grams butter
375 grams Icing sugar
3 tablespoons milk
1 1/2 teaspoons vanilla
Preheat the oven to 180C.
Cream the butter, egg and sugar together until light and fluffy.
Add half the buttermilk and half the flour mix.
Combine well before adding the remainder of the buttermilk and flour and mixing further.
Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
Add the vanilla extract.
Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.