Ingredients
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350g (2 1/3 cups) plain flour
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2 tablespoons cocoa powder
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1 teaspoon bicarbonate of soda
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1 teaspoon baking powder
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315g (1 1/2 cups) caster sugar
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250ml (1 cup) buttermilk
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185ml (3/4 cup) vegetable oil
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2 eggs
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3 teaspoons red food colouring
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2 teaspoons white vinegar
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Dollar Sweets Fairy Fives sprinkles, to decorate frosting
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250g pkt cream cheese, at room temperature
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100g butter, at room temperature
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195g (1 1/4 cups) pure icing sugar, sifted
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1 teaspoon vanilla extract
Method
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1Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
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2Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.
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3Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.
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4To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.
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5Pipe the icing over the cupcakes and top with the sprinkles.
Source: taste.com.au
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