Frosted Chocolate & Vanilla Cupcakes

Frosted Chocolate & Vanilla Cupcakes

This recipe comes from the popular 'red velvet cupcake'. I didn't want mine red so

I omitted the red food colouring, if you want to add it in follow the same recipe but add 1tbsp of

red food colouring to the buttermilk mixture. Using the buttermilke etc makes the cupcakes
extra light and fluffy and the bicarb makes them rise perfectly. These cakes are yummy with the cream
cheese frosting which is not as sweet as buttercream, and deliciously smooth. (I prefer it). Use the best cocoa powder
you can as it gives a stronger taste and darker colour. I used Green & Blacks.

Makes 12

140 g Self-raising sponge flour

2 tbsp Cocoa powder (good quality)

1/2 tsp Bicarbonate of Soda

110ml Buttermilk

1 tsp Vinegar

1/2 Vanilla extract

60g Butter

170g Caster Sugar

1 Large egg

Pinch of Salt

1. Preheat the oven to 170 C and line a 12 hole deep muffin tin with muffin cases.

2. In a large bowl, whisk flour, cocoa, bicarbonate, and a pinch of salt.

3. In a jug, mix the buttermilk, vinegar, vanilla. (Add food colouring at this point if you wish)

4. Beat sugar and butter together until pale and fluffy. Beat in small amounts of the egg at a time.

5. Mix in a third of the flour mix, then half of the buttemilk mix, then another third of flour mix, followed by the rest of the buttermilk mix and then the rest of the flour mixture.

6. Divide the mixture into the muffin cases . Bake for 20 minutes until risen and springy to the touch. Leave to cool and then pipe with cheese frosting (below).

Cream-Cheese Frosting

300g Cream cheese

60g Butter

1 tsp Vanilla extract

340g Icing sugar

Mix all ingredients in a food processor, leave to chill for an hour or so before piping the cakes.

Red Velvet Recipe: Xanthe Clay - Telegraph

(I amended the recipe)