Red Velvet Cupcakes with Cream Cheese Frosting

Step 1

Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.

Step 2

Sift Dry ingredients together into a bowl.

Step 3

Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).

Step 4

Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.

Step 5

Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.

Step 6

Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.

Step 7

Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!

Step 8

Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.

Step 9

Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.

Step 10

Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.

Step 11

Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.

Step 12

Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.

Step 13

Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!

Step 14

Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.

Step 15

Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.