Red velvet cupcakes
Red velvet cupcake sponges topped with a cream cheese frosting and cupcake crumbs.
You Will Need
Heat the oven to 170 degrees and line a cupcake tray with cases.
Cream together the butter and sugar until light and fluffy. Slowly add the eggs, one at a time, beating well after each addition.
Sift in the flour, cocoa powder and salt and gently fold into the mix.
Combine the buttermilk, colouring and vanilla extract and fold into the mix.
In a separate bowl, mix together the bicarbonate of soda and red wine vinegar, it will fizz up slightly. Gently fold into the batter, being careful not to knock any air out.
Divide the batter between the paper cases, cook in the centre of the oven for 20 minutes. A skewer inserted should come out clean. Transfer to a wire rack to fully cool.
To make the frosting, gently melt the chocolate in the microwave in short 10-20 second bursts. Alternatively, melt in a bowl rested on a pan of barely simmering water.
Once fully melted, leave to cool for a minute or two. Cream together the butter and cream cheese until smooth.
Add the melted chocolate and continue to mix. Beat in the icing sugar and vanilla until smooth and well incorporated. Cover and leave to chill in the fridge before frosting the cupcakes.
Once the cupcakes have cooled trim any raised tops and blitz in the blender to make crumbs for decoration. Spoon or pipe the chilled frosting onto each cupcake and top with a sprinkling of crumbs.