Recipes

1. Preheat oven to 175 degrees C and line 12- 18 muffin tins with paper cupcake liners.
2. In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
3. In the bowl with your electric mixer, beat the butter until soft (about 1-2 minutes).
4. Add the sugar and beat until mixed well (about 2-3 minutes).
5. Add the egg and beat until incorporated. Scrape down the sides of the bowl.
6. Add the vanilla extract and beat until combined.
7. In a measuring cup whisk the buttermilk with the red food colouring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions.
8. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
9. Working quickly, divide the batter evenly among the 12 muffin papers and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.
10. Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let them cool completely before icing. Either spread the icing with a knife or use a large piping bag.
11. Cream Cheese Icing: In the bowl use your electric mixer to beat the cream cheese until smooth. Add the vanilla extract and icing sugar and beat until smooth. Then gradually add the heavy cream and whip until the icing is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

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