Ingredients

CUPCAKES 

• 60 g unsalted butter
• 150 g caster sugar
• 1 egg
• 10 g cocoa powder
• 20 ml red food colouring
• 1/2 tsp vanilla extract
• 120 ml King Valley Buttermilk
• 150 g plain flour
• 1/2 tsp salt
• 1/2 tsp bicarbonate soda
• 1 1/2 tsp white wine vinegar

FROSTING 

• 300 g icing sugar
• 50 g unsalted butter at room temperature
• 125 g cream cheese

Method

1. Preheat the oven to 180 degrees.
2. Place the butter and the sugar in an electric mixer and beat on medium speed until light and fluffy and well mixed. Turn the mixer on high, slowly add the egg and beat until combined.
3. In a separate bowl, mix together cocoa powder, food colouring and vanilla extract to make a thick paste. Add to the butter mixture and mix until evenly combined. Turn the mixer to low and add half the butter milk. Beat until mixed and add half the flour. Repeat. Turn the beater to high until you have a smooth, even mixture. Turn to low and add the salt, bicarb soda and vinegar.
4. Spoon the mixture into muffin cases until two-thirds full and bake for 20-25 minutes, until the sponge bounces when touched. Leave the cupcakes to cool slightly in the tray before turning onto a wire cooling rack to cool completely.
5. Meanwhile, for the cream cheese frosting, beat the icing sugar and butter together on medium-slow speed until the mixture comes together. Add the cream cheese in one go and butyl until combined.
6. Continue beating until the frosting is light and fluffy. Be careful not to overbeat as it can become runny quickly.
7. When the cupcakes are cooled, spoon over the cream cheese frosting. Enjoy!