Red Velvet Cupcakes

Red velvet isn't just coloured chocolate cake. It's a soft, buttery sponge with just a whisper of cocoa and a tang from buttermilk and vinegar, which also brightens the red. Oil keeps the crumb moist, and the cream cheese frosting is the classic, non-negotiable finish.

1. 1

   Heat the oven to 180°C / 350°F and line a 12-hole tin with paper cases.

2. 2

   Whisk the oil, sugar and egg until smooth. Whisk in the buttermilk, food colouring, vanilla and vinegar.

   For this step

   • 1 cup (200 g) granulated sugar
   • ½ cup (123 g) buttermilk
   • 1 tbsp red food colouring
   • 1 tsp white vinegar
   • 1 tsp vanilla extract
   • 2 cups (240 g) powdered sugar
3. 3

   Sift in the flour, cocoa, baking soda and salt and whisk gently just until smooth and evenly red.

   For this step

   • 1¼ cups (156 g) all-purpose flour
   • 1 tbsp cocoa powder
   • 1 tsp baking soda
   • ¼ tsp fine salt
4. 4

   Fill the cases two-thirds full. Bake for 16 to 20 minutes, until a skewer comes out clean and the tops spring back.

5. 5

   Cool completely. Beat a little softened butter into the cream cheese if you like, then beat in the powdered sugar until smooth and thick.

   For this step

   • 1 cup (200 g) granulated sugar
   • 1 tbsp cocoa powder
   • 1 cup (232 g) cream cheese
   • 2 cups (240 g) powdered sugar
6. 6

   Pipe or swirl the frosting onto the cooled cupcakes.

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