Red Velvet Cupcakes

150g softened butter
350g caster sugar
2 eggs
450g SR flour
2 tb cocoa
1 tsp bicarp soda
1 ts baking powder
1/2 tsp salt
250ml buttermilk
2 tb red food colouring
1 tsp vanilla essence
1 tsp white wine vinegar

for the frosting
2 vanilla pods
200g softened butter
250g cream cheese
400g sieved icing sugar

Preheat oven to 170. Take a large muffin tray and fill each with a cupcake case.

Cream butter and sugar until it looks fluffy and lighter in colour. Add eggs one by one, beating well in between.

Take two seperate bowls and sieve the dry cake ingrediants into one and mix the wet ingrediants onto the other. Then mix alternate spoonfuls from each into the egg mix, folding thoroughly after each addition.

Fill cases with a spoonful of mixture, so each is 2/3 full. Bake for 10-15mins or until the cakes have risen and feel springy. Remove from the oven to cool completely.

Scrap vanilla seeds from the pods into a bowl, then add the butter and cream cheese. Beat well, then gradually add the sugar 4 tb at a time, until mixed in and smooth.

Once cakes are cool, pile a dollop or icing on top and serve.