63g good quality butter1 cup sugar½ cup oil 2 eggs1 teaspoon vanilla essence 1 and ½ cups flour½ teaspoon baking soda1 level teaspoon baking powder 2 tablespoons cocoa powder¼ teaspoon salt 1 teaspoon white vinegar2 Tablespoons red food coloring½ cup buttermilk Cream cheese frosting 1 tub Lancewood plain full/medium fat cream cheese (230-250g) , cold125g good quality butter, room temperature3 cups icing sugar1 teaspoon vanilla essence ⅛ teaspoon salt
Cream butter, oil and sugar until white.Add in eggs and vanilla. Beat well.Add sifted dry ingredients. Mix together buttermilk, colouring and vinegar and add to batter.Mix lightly and scrape the bowl down.Spoon into cupcake cases and bake in a well preheated oven @180°c until done. FrostingCream butter and sugar well, scrape down the bowl from the very top. Beat again then add cold cubed cream cheese. Beat well until combined.Add vanilla and salt. Beat well. Frost cooled cupcakes and garnish with some crumbled cupcake and chocolate shavings- Remember, Red Velvet is a marriage of vanilla and chocolate flavours!