My family and I made these yesterday, and they were amazing! We just didn’t make the frosting, Mom thought it was ‘too sweet’. Here’s the recipe, just be careful with the oven!
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• 60g unsalted butter
• 150g plain flour sifted
• 2tbs red food coloring
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• 1 1/2 tsp white vinegar
• 1/2 tsp Bicarb soda
• 120 ml Milk
• 1 egg
• 150g sugar
FOR CREAM CHEESE FROSTING
• 250g cream cheese
• 125 g unsalted butter
• 60g icing sugar
Preheat oven to 170℃.
Cream butter with a mixer, add caster sugar and mix well.
Add an egg into the batter and mix well.
In a separate bowl, add in cocoa powder, red colouring and vanilla extract, stir until the ingredients are well mixed then add to the batter from the first step.
Sift the plain flour and add a bit at a time, mixing well.
Add milk a bit at a time to the batter and mix well.
Add bicarb soda to the batter, pour in white vinegar and fold into the batter.
The white vinegar will dissolve the bicarb soda and is normal for you to hear a bit of sizzling sound.
Lay cupcake liners on the baking tin. Divide the batter into liners. The batter should fill around ¾ of the height of the liner.
Put the cupcake tin into the oven and bake for 20 to 25 minutes.
Test the cake with a skewer. The skewer will be clean if the cake is cooked.
Set aside the cupcakes to cool.
Add in butter and cream cheese in a mixer and mix well.
Add sugar and mix until smooth.
Scoop the cream cheese frosting into a piping tube.
Pipe frost on the cupcake and it is ready to serve.
If you want, you can top the cupcakes with sprinkles and other decorations!