1 1/4c (250g) caster sugar
1c (250ml) buttermilk
1T (20ml) red food colouring
1t vanilla essence
1/2t bi-carb soda
2c (250g) self-raising flour
1T white vinegar
1/3c (40g) cocoa
Preheat oven to 180 degrees.
Grease or line 24 muffin/cupcake tins
Cream the butter and caster sugar until light and fluffy.
Add the eggs, buttermilk, red food colouring and vanilla.
Once combined stir in the bi-carb and vinegar.
In a separate bowl, sift the flour, cocoa and a pinch of salt together.
Make a well in the centre of the dry ingredients and gradually add the wet mixture to combine.
Spoon the batter into the prepared muffin tins.
Bake until tops of muffins spring back (15-20 minutes)
Cool in tins and ice (when cold) with cream cheese icing.
Cream Cheese Icing
60g cream cheese (room temperature)
30g butter (room temperature)
1/2t vanilla essence
3/4c icing sugar
combine cream cheese, butter and vanilla and mix until smooth and creamy.
gradually add the icing sugar, ensuring no lumps remain.
smooth mixture over top of cooled cupcakes.
The cupcake recipe seems pretty straight forward - let's face it, it's a basic cupcake recipe with red food colouring right?
Well, if you want the gorgeous bright red that you see in the photo's or online I would suggest you try and find the red food colouring PASTE not the liquid colouring that I used. It doesn't work. In fact, it's downright disappointing (you get a rich chocolate colour not the bright red you'd expect).
I think i'd prefer this recipe minus the cocoa altogether, but I love pink so the idea of a gorgeous pink cupcake really appeals to me :)
Another idea that I had, just throwing a few around, was to make pink cupcakes and push a slice of mars bar into the centre so whilst they look relatively basic there is a little surprise awaiting in the middle... just an idea.
I didn't take any photo's of my cupcakes because I truly was disappointed, but if you have more success - please feel free to let me know!