• 120g butter
  • 300g caster sugar
  • 2 eggs
  • 250ml buttermilk
  • 2 tablespoons red food colouring
  • 1 teaspoon vanilla extract
  • 11/2 teaspoons bicarbonate of soda
  • 1 tablespoon vinegar
  • 250g self raising flour
  • 5 Tablespoons best quality cocoa powder
  • 1 teaspoon salt


  • STEP 1
    Preheat oven to 180c/ gas mark 4/ fan assisted 160c. Grease two 12 cup muffin tins or line with 20 paper cases.
  • STEP 2
    In a large bowl, beat the butter and sugar with an electric mixer/ whisk until light and fluffy. Mix in the eggs, buttermilk, red food colouring and vanilla. Stir in bicarbonate of soda and vinegar.combine the flour, cocoa powder and salt; stir into the mixture just until blended. Spoon the mixture into the prepared cake cases, dividing evenly.
  • STEP 3
    Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Ice the cupcakes with whatever icing you please and enjoy.

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