Red velvet cupcakes

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Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

250 g caster sugar
125 g butter
2 free-range eggs
1 t vanilla extract
1 cup buttermilk
2 T red food colouring
280 g cake flour
3 T cocoa
1/2 t baking powder
a pinch salt
1 t bicarbonate of soda
1 T vinegar
strawberries, halved, to decorate
For the cream cheese icing, mix:
250 g icing sugar
250 g cream cheese, at room temperature

Cooking Instructions

1. Preheat the oven to 180°C. In a large bowl, cream the butter and sugar until fluffy. Add the eggs and beat until smooth. Pour in the buttermilk, vanilla and food colouring.

2. In a separate bowl, sift together the flour, cocoa, baking powder and salt.

3. In a separate bowl, dissolve the bicarbonate of soda in the vinegar, then stir into the wet ingredients. Don't worry if the batter looks curdled at this stage – it'll come together once you add the flour.

4. Fold the flour mixture into the buttermilk mixture. Combine well but do not overmix.

5. Spoon the batter into a greased and lined muffin pan and bake for 20 minutes.

6. Allow to cool before icing. For best results, use a piping bag, or make your own by rolling a triangle of baking paper into a cone, and snipping off the end.

7. Decorate with halved strawberries after icing.

Cook's note: Bringing the buttermilk and eggs to room temperature will reduce the chance of the batter curdling. But don't worry – a slightly curdled wet mix will come together as soon as you add the flour.

Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess