Recipe: Red velvet cupcakes
Here’s how you can indulge in some delectable desserts and help the Northern Ireland Cancer Fund for Children
Donated by Rachel Burgoyne, NICFC supporter
What you'll need
For the cake
60g unsalted butter
150g caster sugar
10g cocoa powder
20ml red food colouring
½ tsp vanilla extract
150g plain flour
½ tsp salt
½ tsp bicarbonate of soda
1½ tsp white wine vinegar
For the frosting
300g icing sugar
50g unsalted butter
125g cold cream cheese
Preheat the oven to 170°C/gas 3/325°F.
Put the butter and sugar in an electric mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed and slowly add the whole egg.
In a separate bowl mix the cocoa powder, food colouring and vanilla extract into a paste.
Add to the butter mixture and mix until combined. Turn the mixer down to a slow speed and pour in half the buttermilk. Beat until combined then add half the flour, and continue to beat.
Add the remainder of the buttermilk and flour and continue mixing well until you have a smooth, even texture.
Add the salt, bicarbonate of soda and vinegar. Beat until combined, then turn up the speed and beat for a couple of minutes.
Spoon the mixture into paper cases until two-thirds full and bake for 20-25 minutes. Leave the cupcakes to cool before topping with frosting.
To make the cream-cheese frosting, beat the icing sugar and butter in the electric mixer or with an electric whisk on a medium to slow speed.
Add the cream cheese in one go and beat until well mixed. Turn the mixer up to a medium to high speed and continue to beat the frosting until light and fluffy (approx five minutes).
Spoon or pipe the frosting generously on top of the cupcakes and decorate with sprinkles as desired.