Red Velvet Cupcakes

I've been bored laid up at home recovering and frustrated as I'm starting a new diet this week to shed these unwanted pounds! I've stumbled across the fabulous Brown Eyed Baker and had to make her Red Velvet Cupcakes. She's adapted the recipe from the Humming Bird Bakery and they totally hit the spot. I didn't have any buttermilk and can't get out to the shops to collect so I used natural yogurt to fantastic results! They are topped with a simple butter cream and are a beautiful colour. Simple and perfectly formed. These will definitely be going on our menu when we open up our dream Cafe/deli. Enjoy!!

Makes 12 cupcakes prep time: 15 minutes cook time: 20 minutes total time: 35 minutes.

INGREDIENTS:
4 tablespoons unsalted butter, at room temperature
¾ cup caster sugar
1 egg
2½ tablespoons cocoa powder
2 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup natural yogurt / buttermilk
1 cup + 2 tablespoons self raising flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

1. Preheat oven to 200c and line a cupcake pan with cases.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets colour.

4. Reduce the mixer speed to low and slowly add half of the buttermilk or yogurt (if using). Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining yogurt and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.

Credits: (Recipe adapted from Joy the Baker, originally from The Hummingbird Bakery Cookbook)