Ingredients:
- Sponge
- 60 grams unsalted butter
- 140 grams caster sugar
- 1 large egg
- 1/4 tsp vanilla extract
- 4 tbsp red food colouring
- 1 pinch salt
- 30 grams unsweetened cocoa powder
- 225 grams all purpose/plain flour
- 120 ml buttermilk
- 1/2 tsp cider vinegar
- 1/2 tsp baking soda
- Frosting
- 25 grams salted butter
- 125 grams cream cheese
- 1/4 tsp vanilla extract
- 125 grams confectioners/icing sugar
Instructions:
Step 1
Makes 12 cakes
Step 2
Preheat oven to 180°c/350°f/gas 4
Step 3
Line a 12 hole cupcake pan with paper cases
Step 4
Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated
Step 5
In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture
Step 6
With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour
Step 7
Stir the vinegar into the baking soda and fold into the mixture
Step 8
Leave to stand for 3 minutes
Step 9
Spoon the pan into the paper cases to 3/4 full
Step 10
Bake for 15 minutes or until a knife comes out clean
Step 11
Cool on a wire rack
Step 12
To make the frosting: beat the butter and cream cheese together until there are no lumps
Step 13
Add the vanilla and gradually add the sugar
Step 14
Either use a piping bag or a spoon to decorate your cakes once cool
