Red Velvet Cupcakes

When I first discovered red velvet cake I was truly weirded out by it but it is wonderful and frivolous and most importantly delicious. This recipe is provided by Miss Laoise Curtin a fellow avid baker and niece.  Below are some notes of hers.

I've researched and tried this recipe and found that the butter milk can be substituted with normal milk and a couple of teaspoons of clear vinegar .

Ingredients

60g of unsalted softened butter

150g caster sugar

1 large egg

20g cocoa powder 

1x 1oz bottle of red food colouring

1/2 a teaspoon of vanilla extract

120ml buttermilk (110ml of normal milk with 10 ml of clear vinegar)

150g plain flour

1/2 teaspoon bicarbonate of soda

1 1/2 teaspoon clear vinegar

1. Preheat the oven to 170 degrees and line a cupcake tin 
2. Cream the softened butter an sugar
3. Add the egg to the mixture.
4.  In a separate bowl, mix the cocoa powder ,the food colouring and the vanilla together
5. Mix the red mixture and the light mixture together
6. Add the buttermilk to the now combined red mixture 
7. Add the flour
8. Add the bicarbonate of soda and the vinegar
9. Mix IMMEDIATELY as the reaction of the bread soda and vinegar is going on at that moment.Get the in the oven as fast as possible and bake for 20-25 minutes.

For the icing

Mix 50g of softened butter and 125g of cream cheese .Then add 300g icing sugar.