Red velvet cupcakes are a dessert perfect for any occasion! But why stick to just red? You can have fun with all sort of colours in this recipe.

MAKES 12 // COOKING TIME 35 min, plus cooling time

INGREDIENTS
For the red velvet cupcakes
250 g flour
2 tbsp cocoa, sifted
2 tsp baking powder
½ tsp bicarbonate of soda
100 g unsalted butter, softened
200 g caster sugar
2 large eggs
175 ml buttermilk
2 tbsp red food colouring
2 tsp vanilla essence
1 tsp apple cider vinegar
For the cream cheese icing
250 g icing sugar
250 g cream cheese, softened
60 g unsalted butter, softened

METHOD
For the red velvet cupcakes
1. Preheat oven to 180°C. Line a muffin tray with 12 paper cases.
2. Mix the flour, cocoa, baking powder and bicarb in a bowl.
3. In another bowl, cream the butter and sugar. When you have a soft, pale mixture, beat in the eggs, one at a time.
4. Add the buttermilk, food colouring, vanilla essence and vinegar. Mix well.
5. Add the dry ingredients to the wet ingredients. Using an electric beater, mix on a high speed until everything is fully incorporated.
6. Divide the batter between the 12 cases.
7. Bake for 20 minutes, or until a skewer comes out clean. Leave the cupcakes on a wire rack to cool completely.
For the cream cheese icing
1. Sift the icing sugar into a mixing bowl.
2. Add the cream cheese and butter. Using an electric beater, mix until smooth.
3. Ice the cooled cupcakes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

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