2 cups plain flour
1/4 cup cocoa powder
1 tsp bicarbonate of soda
1 1/2 cups caster sugar
1 cup buttermilk
200g unsalted butter, melted
2 eggs, lightly whisked
1 tbs white vinegar
1 tsp vanilla extract
red food colouring to suit
2 x 250g pkts cream cheese, at room temperature
2 cups pure icing sugar
120g butter, extra, softened
1 tsp vanilla essence, extra
1. Preheat oven to 180°C. Line twenty four muffin pans with paper cases.
2. Sift flour, cocoa powder and bicarb soda into a bowl. Stir through the sugar.
3. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture. Stir until just combined. Stir in the food colouring.
4. Divide the mixture among the lined pans. Bake for 20-25 minutes or until cupcakes bounce back when pressed in the centre. Transfer to a wire rack to cool completely.
5. Use an electric beater to beat the cream cheese, icing sugar, extra butter and extra vanilla until smooth. Spread or pipe over cupcakes.