Red Velvet Cupcakes (Hummingbird Bakery)

Makes 12 large cupcakes


Ingredients
60g unsalted butter, at room temperature
150g caster sugar
1 egg
10g cocoa powder
2 tbsp red food colouring (may vary depending on the manufacturer)
1/2 tsp vanilla extract
120 ml buttermilk
150g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1.5 tsp white wine vinegar
1 quantity of Cream Cheese Frosting (see recipe)

Instructions
1. Preheat the oven to 170c. Put the butter and sugar in a free standing mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixture up to high speed, slowly add the egg and beat until everything is well incorporated.
2. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer down to slow and pour in half the buttermilk. 
3. Beat until well mixed, then add half the flour and beat until well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl then turn up to high speed and beat until the mixture is smooth and even. 
4. Turn the mixture down to slow speed, add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple of minutes.
5. Spoon the mixture in to the paper cases until two-thirds full, and bake for 20-25 minutes. 
6. When the cupcakes have cooled completely, spoon the cream cheese frosting on top.


Taken from The Hummingbird Bakery Cookbook