Fri, 24 November 2023
INGREDIENTS:
300g caster sugar
115g Irish salted butter
2 large free range eggs
290g flour
30g cocoa
5g baking powder
5g baking soda
240g buttermilk
15g / 1 Tbsp red food paste
5g vinegar
10g / 2 tsp vanilla
For the frosting:
400g icing sugar
Sifted 200g salted butter (softened to room temperature)
400g cream cheese
METHOD:
1. Preheat the oven to 160 degrees.
2. Line the cupcake tins with 18 bun cases or two 6” round tins with parchment paper.
3. In a large bowl, beat the sugar and butter until pale and smooth.
4. Add in the eggs one at a time, mixing after each addition.
5. In a separate bowl, sift together the flour, cocoa, baking powder and baking soda. This is your
“dry mixture.” Set aside.
6. In a separate bowl, combine the buttermilk, vinegar, vanilla and red food colouring. This is
your “wet mixture”.
7. Now get ready to combine all of your ingredients.
8. To your big bowl of pale sugar/butter/egg batter, add one third of your dry mixture. Stir. Then
one third of your wet mixture. Stir. Repeat until all of your ingredients are combined into one
lovely luminous cake batter.
9. Divide the batter evenly into the lined bun cases or cake tins.
10. Bake the cupcakes for 20 minutes (the 6” cakes will take about 40 minutes). Allow to cool for
20 minutes in the tin, then move to a wire rack to finish cooling completely.
11. To make the cream cheese frosting, beat the icing sugar and butter together until light and
fluffy. Stir in the cream cheese just until smooth. Have fun decorating and enjoy!
