Red Velvet Cup Cakes with Cream Cheese Frosting

140g Self Raising
2 tbsp Cocoa
1/2 tsp Bicarb of Soda
110ml Buttermilk (I made my own using 110ml milk and few drops of lemon juice)
1 tsp Vinegar
1/2 tsp Vanilla Extract
1 tbsp Red Food Colouring
60g Butter
170g Caster Sugar
1 Large Egg
Oven 170 15-20 mins
In a large bowl, mix together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring. Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture. Line 12 hole muffin tin with paper cases. Divide the mixture between the paper cases. Bake for 20 minutes, until risen and springy
Cream Cheese Frosting :
50g Butter
100g Cream Cheese
250g Icing Sugar
Cream the butter and cream cheese and add the sieved icing sugar, the cream cheese/butter gets quite soft so I added more icing sugar and chilled in the fridge. Double the recipe if you want to smother the cakes in icing. I grated a bit of chocolate over the top for decoration