Red Velvet Cupcakes

• 50
  

  g unsalted butter, at room temp
  

• 150
  

  g caster sugar (superfine sugar)
  

• 1
  

  big egg
  

• 
  

  sea salt
  

• 1
  

  teaspoon vanilla extract
  

• 3
  

  tablespoons natural red meals coloring
  

• 2
  

  teaspoons cocoa powder
  

• 150
  

  g undeniable flour
  

• 125
  

  ml buttermilk
  

• ¹⁄₂
  

  teaspoon bicarbonate of soda (baking soda)
  

• 1 ¹⁄₂
  

  teaspoons white wine vinegar
  

• FROSTING
  

• 150
  

  g cream cheese, rotund plump
  

• 50
  

  g unsalted butter, room temp
  

• 100
  

  g icing sugar
  

• ¹⁄₂
  

  teaspoon vanilla extract
  

• 1
  

  lemon, zest and juice of
  

directions

• Preheat the oven to 180 degrees C and line a 12 cup muffin tin with cupcake cases.
• The utilization of an electrical mixer cream your butter and sugar collectively till gentle and fluffy.
• Gently beat in the egg, vanilla extract, pinch of salt and the red colouring.
• In a separate bowl mix collectively the cocoa powder and flour and fold half of of it into the butter combination, adopted by half of of the buttermilk. Repeat with the ideal flour and buttermilk, till the aggregate is wonderfully gentle.
• In a tiny bowl mix the bicarb of soda and white wine vinegar collectively so that it fizzes up, and dash into the cake combination.
• Divide the aggregate between the cupcake cases and bake for 20-25 minutes. To envision if they’re cooked insert a skewer into the centre of a cake-if it comes out magnificent, they’re supreme, if not pop them again into the oven for one other few minutes.
• Leave them to cool in the tin for five minutes, then flip out onto a wire rack to cool whereas you map the frosting.
• Set apart the frosting plan right into a meals processor and whiz till it is gentle and creamy. Spoon the frosting onto the cooled cupcakes, and look them proceed!