| Cook Time | 20 minutes |
| Servings | cakes |
Ingredients
- 100 grams Butter at room temperature, chopped
- ²⁄3 cup Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Bean Paste
- 1 tsp Red Food Colouring
- 1 1/4 cups Self Raising Flour
- 1/4 cup Cocoa Powder
- 2/3 cup Buttermilk
Frosting
- 250 grams Cream Cheese at room temperature, chopped
- 1 1/2 cups Icing Sugar sifted
- 1 teaspoon Lemon Juice
Ingredients
Frosting
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Instructions
- Preheat oven to 170°C or 150°C fan and line 12 medium muffin tins with paper cases. Using electric beaters, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and food colouring and beat until combined.
- Sift flour and cocoa powder into a bowl. Add half to the butter mixture and fold in lightly until just combined. Fold in buttermilk then the remaining flour mixture. Spoon into paper cases and bake for 20 mins, or until springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
- To make the frosting, use electric beaters to beat the cream cheese until smooth. Add icing sugar a little at a time, beating constantly, then add lemon juice. Spoon into a piping bag fitted with a plain 1 cm nozzle and pipe a swirl onto each cooled cupcake.
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