There is only one difference between this and the last post!
Well they are decorated differently too! But the major difference was in the cupcake mixture!
This recipe has cold hard butter, the last had melted butter.
Ingredients for the cupcakes
1/2 cup butter
1 +1/3 cup caster sugar
1/4 cup 100% cocoa powder
50ml red food coloring (full bottle)
2 tsp vanilla extract
3 cups plain flour
240ml buttermilk or 1 cup milk + 1 TBSP white wine vinegar
1tbsp white wine vinegar
1tsp bicarbonate of soda
Preheat the oven to 190º, and line the cupcake pan.
Cream the butter and sugar until pale and fluffy, then add the eggs one at a time.
Stir together the cocoa powder, food coloring and vanilla to make a paste in a small bowl.
Add the paste to the egg mixture and mix thorough
Sift the flower and salt together and then add the flour to the batter in 3 parts, alternating with the buttermilk.
In another small bowl mix the vinegar and bicarbonate of soda, then add to the cake batter.
Spoon into cupcake cases.
Bake in oven for 20 minutes. Allow to cool for a bit before you frost them.
100g unsalted butter
600g icing sugar
250g cream cheese
Beat butter until soft and white.
Add sifted icing sugar in 3 parts.
Add cream cheese gradually, if it’s very wet don’t add it all.
If it gets too wet then add more icing sugar.