Red Velvet Cupcakes with Whipped Buttercream Frosting

Cupcake recipe from Nigella Lawson

Ingredients
250g plain flour
200g caster sugar
2 tbsps cocoa
2 tbsps baking powder
1/2 tsp bicarbonate of soda
100g soft unsalted butter
175ml buttermilk
1 heaped tbsp red colour paste (liquid only if you have to)
2 eggs
2 tsps vanilla paste
1 tsps cider vinegar

Method
Preheat oven to 170°C
Combine the flour, cocoa, bicarbonate of soda and baking powder in a bowl.
In another bowl or mixer beat the butter and sugar together until pale and fluffy, now add the red food paste.
Into this add 1 egg and half the flour and cocoa mix beating all the time then repeat with the second egg and the rest of the dry ingredients.
Lastly add the buttermilk and cider vinegar.
Divide into 24 muffin cases and bake for 20 minutes. Remove from the oven and leave to cool completely.

The icing is my own method and you can vary the amounts depending on how many cakes you have.

Whipped butter Icing

250g softened butter
500g powdered sugar sifted 3 times.
2 tsps vanilla paste
Any flavours or colours you want to add.

Whisk the butter in a mixer for 5 to 7 minutes until it has doubled in volume and is almost white.
Add half the sifted powdered sugar and whisk for another 3 to 5 minutes. Add the remaing powdered sugar and whisk again for 3 to 5 minutes.
Add the vanilla paste and whisk for 1 minute.

Place into a piping bag and ice the cooled cupcakes.
Decorate as you like.

These freeze really well so it is worth making a double batch and freezing well.
The icing will last for up to 4 weeks in the fridge in an airtight container.
Simply bring to room temp before use.

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