Red Velvet Cupcakes

Makes 12

Ingredients:

• 2 ¼ cups Sasko cake flour
• 1 ¼ cups Selati sugar                                        
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 Tbs red food colouring
• 1 tsp white distilled vinegar
• 1 tsp vanilla extract

For the cream cheese frosting

• 500g cream cheese, softened
• 250g butter, softened
• 1 tsp vanilla essence
• 4 cups sifted Selati icing snow

 Method:

1. Preheat oven to 180 degrees.
2. In a bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
3. In a large bowl gently beat together the oil buttermilk, eggs, food colouring, vinegar, and vanilla with a mixer.
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
5. Divide the batter evenly among the cupcake tins about 2/3 filled.
6. Bake in oven for about 20 to 22 minutes.
7. Test the cupcakes with a toothpick to see if ready. Remove from oven and cool completely before frosting.
8. For the Cream Cheese Frosting, in a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar.

Tip: To use up any leftover cupcakes, make a delicious red velvet cupcake pudding

1. Cut the cupcakes up into 1cm blocks and place into a baking dish.
2. In a bowl, whisk together 1 cup cream cheese frosting, 125ml cream and 3 eggs then pour over the cupcake pieces
3. Place dish in a Bain Marie then bake in an 180C oven until the egg custard is set.
4. Serve warm.