Red Velvet Cupcakes

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• Step 1

  Preheat the oven to 180ÅãC/350ÅãF/Gas mark 4. Line 2 x 12-hole cupcake trays with paper cases. cake batter

• Step 2

  In a mixing bowl, beat the butter and sugar until pale and fluffy. Beat in the eggs until the mixture is a thin creamy texture. Stir in the cocoa, colouring and vanilla extract. Scrape down the sides using a spatula and beat the mixture again. Add the buttermilk and flour then beat until smooth. Stir in the bicarbonate of soda and vinegar and beat well. Divide the batter between the paper cases. Bake for 22 minutes, or until risen and a skewer inserted into the centre comes out clean.

• Step 3

  Cream Cheese Frosting
  To make the frosting, sift the icing sugar into a large bowl and beat in the butter and mascarpone until smooth and well combined. Smooth a dollop over the surface of each, then use a palette knife to quiff the frosting. Break up one of the cakes
  and sprinkle the crumbs on top of each cupcake.

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