Ingredients Jump to Instructions ↓

  1. 300g (2 cups) plain flour

  2. 30g (1/4 cup) cocoa powder

  3. 1 tsp bicarbonate of soda

  4. 315g (1 1/2 cups) caster sugar

  5. 250ml (1 cup) buttermilk

  6. 200g unsalted butter, melted

  7. 2 eggs, lightly whisked

  8. 1 tbs white vinegar

  9. 1 tsp vanilla extract

  10. 1-2 tsp red food colouring

  11. 2 x 250g pkts cream cheese, at room temperature

  12. 300g (2 cups) pure icing sugar

  13. 120g butter, extra, at room temperature

  14. 1 tsp vanilla essence, extra

Instructions Jump to Ingredients ↑

  1. Preheat oven to 170°C. Line eighteen 80ml (1/3 cup) capacity muffin pans with paper cases. Sift flour, cocoa powder and bicarbonate of soda into a bowl. Stir through the sugar. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.

  2. Divide the mixture among the lined pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

  3. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread over cupcakes.


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