Red Velvet Cupcakes with Vanilla Butter cream and Chocolate Dipped Strawberry Toppers
300g caster sugar
250g plain flour
50g cocoa powder
1.5 tsp bicarbonate of soda
1 tbsp white wine vinegar
3 drops red food gel
500g vanilla butter cream
A punnet of strawberries
Pre-heat the oven to gas mark 4 and line your cupcake tins with paper cases.
Cream together the butter and sugar until they are light and soft. In a separate bowl, or measuring jug, whisk together the eggs, buttermilk, food colouring and vanilla. Make a paste out of the bicarbonate of soda and vinegar and then add this to the wet buttermilk mixture.
Begin adding the wet mixture to the creamed butter/sugar slowly. Mix the batter well until it is smooth in consistency. Once thoroughly combined fold in half of the flour and cocoa. Fold in the remaining half before dividing between the cake cases.
Place in the centre of the oven and cook for 25mins or until the sponge is light and springy.
Allow to cool before decorating.
To decorate pipe swirls of vanilla butter cream. Melt 100g of chocolate and dip the bottom half of the strawberries into it. Place the strawberries on a sheet of grease proof paper and refrigerate until the chocolate has set again. Place the strawberries on top of the butter cream to finish.