Calories
337 kcal
Protein
3 g
Fat
17 g
Carbohydrates
42 g
Line a cupcake tin. Heat the oven to 350 F. Sift the flour, cocoa, bicarb and a pinch of salt into a bowl and mix to combine.
Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried until smooth. Mix in the red food coloring until you have a deep red mixture – the color may vary depending on what brand you use.
Divide the batter between the cupcake cases and bake for 20-22 minutes, or until a skewer inserted into the center of one of the cakes comes out clean.
Beat together all the ingredients for the icing using(slightly salted butter, icing sugar, full-fat soft cheese) a whisk or electric beaters, until smooth. Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
How to sift flour?
To sift flour, you will need a sieve and a bowl over which you will sift the flour.
Place flour in a sieve and sift directly over a bowl.
• The flour has a powdery consistency and may be a little messy. Empty it slowly. If you do this too harshly, the flour will end up on your shirt and work surface.
• It is best to wear an old shirt or apron before sifting.
Bon Appetit!
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