Description
These cupcakes come out soft, lightly cocoa-rich, and that classic red colour always feels a bit special. The buttercream is simple, slightly nutty from the almond essence, and just sweet enough.
Ingredients
Units
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp bicarbonate soda
- 1/2 tsp salt
- 1 Tbsp cocoa
- 3/4 cup oil
- 1/2 cup buttermilk (or 1/2 cup plain yoghurt, as I used)
- 1 egg (room temperature works best)
- 1 Tbsp red food colouring (or a few drops gel colour, adjusted as needed)
- 1/2 tsp white vinegar
- 1 tsp vanilla extract
Buttercream Frosting
- 1/2 cup butter (softened, not melted)
- 2 1/2 cups icing sugar (sifted)
- 1/4 cup milk (add gradually)
- a few drops of almond essence
- pinch of salt
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a cupcake pan with paper liners.
- In a bowl, sift and mix 1 1/2 cups all-purpose flour, 1 Tbsp cocoa, 1/2 tsp bicarbonate soda, and 1/2 tsp salt.
- In another bowl, whisk together 3/4 cup sugar and 3/4 cup oil until it looks smooth.
- Add 1 egg and mix well, then stir in 1/2 cup buttermilk (or yogurt), 1 tsp vanilla extract, 1/2 tsp white vinegar, and your red food colouring. If you’re using gel, add a little at a time until you like the colour.
- Now add the dry ingredients into the wet mixture in two batches, mixing gently each time.
- Spoon the batter into the liners, filling each about 1/2 to 2/3 full.
- Bake for 18 to 22 minutes, or until a skewer inserted in the centre comes out clean.
- Let them cool in the pan for a few minutes, then transfer to a rack to cool completely before frosting.
- For the frosting, beat ½ cup softened butter for a couple of minutes until creamy.
- Gradually add 2 1/2 cups icing sugar, mixing on low at first so it doesn’t puff everywhere.
- Add a pinch of salt and a few drops of almond essence.
- Pour in the 1/4 cup milk slowly, beating as you go, until the frosting is smooth and spreadable.
- If it feels too thick, add a splash more milk. Beat for about 5 minutes until light and fluffy.
- Once the cupcakes are completely cool, frost generously.
Notes
Prepared, tried, and tested by Preshana
