1 large egg
120 ml buttermilk
1 tbsp white wine vinegar
1 tsp vanilla essence
2 tbsp red food colouring (30ml)
180 ml sunflower oil
200 g self raising flour
225 g caster sugar
1 tsp heaped cocoa powder
1 pinch(es) salt
100 g cream cheese
50 g butter
200 g icing sugar
1 tsp vanilla essence
Preparation
Makes 10 cupcakes
1. Preheat oven to 180°C.
2. Mix wet ingredients. Whisk the egg in a bowl for a minute. add buttermilk, vinegar, vanilla, and sunflower oil.
3. Dump the flour, sugar, cocoa, salt and food colouring into the bowl and mix together. whisk for a few minutes until combined and smooth.
4. Spoon into cupcake cases sat in a muffin tray so they are ¾ full. bake in the oven for 25 minutes until risen and cooked - test with a knife and it should come out clean.
5. Cool the cupcakes in their cases. slice a little off of the top of the cupcakes to make it flat and keep the trimmings to one side.
6. Frosting. Beat the cream cheese and butter in a bowl until light and fluffy with the vanilla. add icing sugar and stir until combined.
7. Spread a little icing on top of the cupcake and crumble some sponge off-cuts on top to decorate.
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