- 300g plain flour
- 30g cocoa powder
- 1 tsp bicarbonate of soda
- 315g caster sugar
- 250ml buttermilk
- 200g unsalted butter, melted
- 2 eggs, lightly whisked
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1-2 teaspoons red food colouring
- 2 x 250g packets cream cheese
- 300g pure icing sugar
- 120g butter, extra, at room temperature
- 1 tsp vanilla essence, extra
Preheat oven to 170 degrees. Line 18, 1/3 cup capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through sugar. Whisk buttermilk, butter, eggs, vinegar and vanilla in a large jug. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Add food colouring. Divide the mixture among the lined pans. Bake for 20-25 minutes. Cook on a wire rack.
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Beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over the cupcakes.
From taste.com.au