( About 18 to 20 cupcakes)

  • 115 g (125 ml) butter
  • 320 g (380 ml) caster sugar
  • 2 eggs
  • 1 bottle (30 ml) red colouring
  • 30 ml cocoa
  • 250 ml buttermilk
  • 325 g (580 ml) cake flour
  • 2 ml salt
  • 7 ml baking soda
  • 15 ml vinegar

Heat oven to 180 °C. Whisk butter and sugar until light and creamy. Add eggs and beat well. Add colouring, cocoa and buttermilk and mix well. Sift together dry ingredients and fold into the mixture. Finally, stir in the vinegar. Line cupcake tins with paper cases and spray with non-stick spray. Divide mixture between paper cases and place in hot oven. Bake for 15 to 20 minutes or until a testing pen comes out clean. Allow to cool. Put cream cheese icing in a piping bag and pipe rosettes in the shape of a flower on top of the cupcakes.