I have seen these wonderful red cupcakes pop up in different places over the internet so I definitely HAD to try them.
We made some for our neighbour as a thank you for helping us out and also used the same recipe for the little man’s birthday cake.
A few tips, these cupcakes do tend to rise a bit…as I found out, so don’t fill your cupcake papers too high, maybe 2/3 full.
I didn’t have any buttermilk on hand so I just made my own which is 1 tablespoon of vinegar in a cup and then fill up to 1 cup with milk, set aside for about 10 minutes at room temperature. Another way I have done this is to add a tablespoon of sour cream to the milk instead of the vinegar and allow it to sit for a bit.
- 2½ cups self- rising flour, sifted
- 1-2 tablespoons
- 1½ teaspoons baking soda
- 1½ cups sugar
- 1½ cups vegetable oil
- 2 eggs, room temperature
- 2½ tablespoons red food colour
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 2 teaspoons white vinegar
- Preheat oven to 180℃/350℉. Line cupcake tins
- In a medium bowl, sift together flour,
cocoaand baking soda. Set aside
- Combine sugar, vegetable oil, eggs, vinegar, and vanilla. Beat until light and fluffy, about 2 minutes
- Gradually add flour mixture, and mix on low speed just until flour has been incorporated
- Slowly add buttermilk
- Add food colouring, and beat to combine
- Divide batter amongst cupcake tins, only about ⅔ full.
- Bake until a cake tester inserted into the middle comes out clean, about 18-20 minutes
- When completely cooled, ice with cream cheese frosting.
150g butter, room temperature
250g cream cheese, room temperature
3 cups icing mixture, sifted
1 teaspoon pure vanilla extract
Beat butter and cream cheese until well combined. Add vanilla and sift in 1 cup of icing mixture and beat until combined. Then sift in the remaining sugar and mix until smooth and thick, about 8 minutes.