120g butter
200g caster sugar
2 large eggs
1 teaspoon vanilla extract
20 g cocoa powder
1 teaspoon red food gel
250mls buttermilk
30mls sunflower oil
280g plain flour
1 teaspoon bicarbonate of soda
1 tablespoon white vinegar
Frosting
150g butter (softened)
680g icing sugar
1 teaspoon vanilla extract
100g cream cheese (softened)
Method
Heat oven to 180C fan oven. Line tins with 24 liners.
Beat butter and sugar until well combined. Add eggs and vanilla and continue beating. Now add the rest of the cupcake ingredients and beat until combined. Divide the mixture into 24 cupcakes and bake for 15-18 minutes. Cool on a wire rack. Beat the butter, icing sugar, vanilla extract and cream cheese together. Mix until light and fluffy. If mixture is too stiff add a little milk. Ice top of cupcakes.