| 1. |
Make the cupcake – Preheat oven to 170℃. |
| 2. |
Cream butter with a mixer, add caster sugar and mix well. |
| 3. |
Add an egg into the batter and mix well. |
| 4. |
In a separate bowl, add in cocoa powder, red colouring and vanilla extract, stir until the ingredients are well mixed then add to the batter from Step 1. |
| 5. |
Sift the plain flour and add a bit at a time, mixing well. |
| 6. |
Add milk a bit at a time to the batter and mix well. |
| 7. |
Add bicarb soda to the batter, pour in white vinegar and fold into the batter. The white vinegar will dissolve the bicarb soda and is normal for you to hear a bit of sizzling sound. |
| 8. |
Lay cupcake liners on the baking tin. Divide the batter into liners. The batter should fill around ¾ of the height of the liner. |
| 9. |
Put the cupcake tin into the oven and bake for 20 to 25 minutes. |
| 10. |
Test the cake with a skewer. The skewer will be clean if the cake is cooked. |
| 11. |
Set aside the cupcakes to cool. |
|
|
| Frosting |
| 1. |
Make the Cream Cheese Frosting |
| 2. |
Add in butter and cream cheese in a mixer and mix well. |
| 3. |
Add sugar and mix until smooth. |
| 4. |
Scoop the cream cheese frosting into a piping tube. |
| 5. |
Pipe frost on the cupcake and it is ready to serve. |
