Red velvet cupcakes
<p>Easy to whip up for when the grandkids are visiting, these red velvet cupcakes are simply delicious when finished with a cream cheese icing.</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>2 ½ cups plain flour, sifted</li><li>2 tablespoons cocoa powder</li><li>1 teaspoon salt</li><li>1 ½ cups caster sugar</li><li>1 ½ cups vegetable oil</li><li>2 large eggs, at room temperature</li><li>1 to 2 teaspoons red food colouring</li><li>1 teaspoon pure vanilla extract</li><li>1 cup buttermilk</li><li>1 ½ teaspoons bicarbonate soda</li><li>2 teaspoons white wine vinegar</li><li>Red sprinkles, optional</li></ul><p><em>Cream cheese icing</em></p><ul><li>200g unsalted butter, at room temperature</li><li>2 x 250g packets cream cheese, at room temperature</li><li>4 cups icing sugar, sifted</li><li>¾ teaspoon pure vanilla extract</li><li>24 cupcake cases</li></ul><p><strong><span style="text-decoration: underline;">Method:</span></strong></p><p>1. Preheat oven to 180°C degrees. Line two muffin tins with paper liners.</p><p>2. Whisk together flour, cocoa, and salt.
</p><p>3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food colour and vanilla.
</p><p>4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the bicarbonate soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
</p><p>5. Divide batter evenly among lined cups, filling each three-quarters full.</p><p>6. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.</p><p>7. To make icing, beat butter and cream cheese with a mixer on medium-high speed until fluffy, two to three minutes. Reduce speed to low. Add sugar, one cup at a time, and then vanilla; mix until smooth.</p><p>8. To finish, use a small spatula or piping bag to spread cupcakes with frosting. If desired, top with cake crumbs.</p><p><strong>Related links: </strong></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2014/06/cake-decorating-101/" target="_blank">Cake decorating 101</a></span></strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2014/10/lime,-coconut-and-poppy-seed-cake/" target="_blank">Lime, coconut and poppy seed cake</a></span> </strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2014/11/recipe-jam-roly-poly/" target="_blank">Jam roly-poly</a></span></strong></em></p>
