Ingredients
- 60 grams butter at room temperature
- 1 egg
- 150 grams caster sugar
- 10 grams cocoa
- 10 milliliters red food colouring
- 1/2 teaspoon vanilla extract
- 120 milliliters buttermilk
- 150 grams plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons white wine vinegar
- 85 grams butter
- 375 grams Icing sugar
- 3 tablespoons milk
- 1 1/2 teaspoons vanilla
Make it step by step
- Preheat the oven to 180C.
- Cream the butter, egg and sugar together until light and fluffy.
- Combine the cocoa powder, red food colouring and vanilla extract and once mixed add to the creamed butter mixture. Mix well.
- Mix the flour and baking powder together.
- Add half the buttermilk and half the flour mix.
- Combine well before adding the remainder of the buttermilk and flour and mixing further.
- Add the bicarbonate of soda and salt and white wine vinegar (in that order), mix thoroughly for at least 5 mins.
- Spoon the mixture into the cases of your choice. I used cupcake cases and my mixture made 15 cakes.
- Bake in the preheated oven for 20-25 mins or until the cupcakes spring back slightly when touched.
- Allow the cupcakes to cool slightly before turning out onto a wire cooling rack.
- The Frosting
- Cream together the butter and the icing sugar.
- Add the vanilla extract.
- Slowly add the milk 1 teaspoon at a time until you reach the consistency you wish. I ended up using 2 teaspoons.
- Spread or pipe the frosting onto the cakes and get ready to munch!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by cully_c, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.