• 2 ½ cups plain flour
• 1tsp baking powder
• Pinch salt
• 2 tbsp low-refined cocoa
• ½ cup butter
• 2 eggs
• 1 tsp vanilla essence
• 1 cup buttermilk (or 1 cup milk + 20ml apple cider vinegar)
• 1tsp white or apple cider vinegar
• 1tsp baking soda
Preheat your oven to 180C, and line a cupcake tray with papers.
Sift flour, baking powder, and salt into a bowl. In a large, separate bowl, cream together the sugar and butter, then beat in the eggs, add the vanilla and cocoa, and mix until well combined. Add 1/3 of the flour mix, and half of the buttermilk, mix until combined, then repeat until all of the flour and buttermilk has been incorporated. Mix the vinegar and baking soda, and add to the batter. Divide amoungst the wells in your tray, and bake for 20 minutes, or until a skewer comes out clean when poked into the middle.
Once the cupcakes are out of the oven and cooling, combine equal parts cream cheese and unsalted butter with icing sugar and a drop or two of vanilla essence, and work until there are no lumps. The ratios will vary depending on everything from the weather to the cheese you use, but I usual start with 125g each of cream cheese and butter, then add the icing sugar slowly until it is the consistency I’m after. If you’re using a piping bag, so go a touch stiffer than you think you’ll need, as the heat from your hands will cause the icing to soften. Once the cupcakes are completely cooled, transfer the icing to a piping bag fitted with a star-shaped nozzle, and apply with as much artistic flourish as you deem necessary. Once finished, you can leave them as it, add a dusting of cocoa, or a few berries. Enjoy with a creamy hot chocolate and a good friend.
|Red Velvet & Berry goodness!|