Photo by: Kendall
A spin on Nigella’s classic recipe…
Ingredients:
Cupcakes
250 grams plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100 grams soft unsalted butter
200 grams caster sugar
1 tablespoon red food colouring
2 teaspoons vanilla extract
2 large eggs
175 ml buttermilk
1 teaspoon cider vinegar
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100 grams soft unsalted butter
200 grams caster sugar
1 tablespoon red food colouring
2 teaspoons vanilla extract
2 large eggs
175 ml buttermilk
1 teaspoon cider vinegar
Cream Cheese Icing
500 grams icing sugar
125 grams cream cheese
125 grams soft unsalted butter
1 teaspoon cider vinegar (or lemon juice)
125 grams cream cheese
125 grams soft unsalted butter
1 teaspoon cider vinegar (or lemon juice)
1 teaspoon vanilla extract
Method:
Cupcakes
1. Preheat your oven to 170 degrees and line your tins.
2. Mix the cocoa powder, flour, baking powder and bicarbonate of soda in a bowl.
3. In a separate bowl, cream the butter and sugar until smooth then add the food colouring and vanilla extract.
4. Whilst still beating, add 1 spoonful of dry ingredients and 1 egg into this mixture then another spoonful of dry mix and an the other egg. Finally add the rest of the dry mix.
5. To finish, add the buttermilk and cider vinegar, then pour the mixture into the cases and bake for around 20 minutes or until the knife comes out clean.
6. Remove from the oven and leave to cool on a wire rack.
Cream Cheese Icing
1. Sift the icing sugar to remove any lumps.
2. Combine with the cream cheese and butter, then add the cider vinegar. Add a teaspoon or two of vanilla extract here to sweeten, but you can do it without, just depends on your sweet tooth.
3. Ice the cakes once fully cooled.
4. Add any decoration you wish. I tend to decorate with sprinkles or freeze dried raspberries!