Ingredients
For the cupcakes:
- 60g butter
- 1 egg
- 200g caster sugar
- 145g Flour
- 10g cocoa powder
- ¼ tsp salt
- ½ tsp bread soda
- ½ tsp white vinegar
- 1 tbsp red food colouring
- 60g vegetable oil
- 160g buttermilk
- Cream cheese frosting
- 50g butter (room temperature)
- 25g icing sugar
- 250g full-fat cream cheese (room temperature)
Method
- Preheat the oven to 170°C.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined - about one minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for two minutes.
- Add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food colouring just until combined.
- Divide batter between 12 cupcake cases.
- Remove from the oven, leave to cool in the tins for 2 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, make the icing.
Making the icing
- Measure the butter, icing sugar, cream cheese.
- In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.
- Add more confectioners' sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
