Red Velvet Cupcakes

Produced for the charity, Create. RECIPE: WHAT YOU’LL NEED 2 mixing bowls electric whisk sieve large mixing spoon ladle or ice cream scoop for portioning the batter 2 x 12 hole bun tins 24 silicone or paper cupcake cases INGREDIENTS 1 cup vegetable oil 2 cups sugar  220g plain flour 1 tspn baking soda 1 tspn baking powder 1 tspn salt 2 tbspn cocoa powder  2 eggs 8 fl oz buttermilk 2 tspn vanilla extract 1 tspn distilled white vinegar 2 oz red food colouring ½ cup hot black coffee TO DECORATE Buttercream, swiss meringue icing or cream cheese frosting and sprinkles HEAT THE OVEN TO 165 DEGREES C In a mixing bowl, whisk together the vegetable oil and sugar until it is creamy. Add the eggs and whisk until pale. Add the buttermilk, vanilla extract, distilled white vinegar and whisk. Add the hot coffee and red food colouring and carefully combine with a mixing spoon. In a separate bowl, sieve together the flour, baking soda, baking powder, salt and cocoa powder. Pour the wet ingredients into the dry and combine carefully with a large mixing spoon until there is no flour visible. There may still be lumps – do not over mix. Portion the batter into cupcake cases with an ice cream scoop or ladle, filling approximately half way. Bake in a preheated oven for 20 – 25 minutes. Test for springiness and if in doubt, with a skewer which will come out clean when the cakes are cooked. Leave to cool for 5-10 mins in their trays. Transfer to a wire rack to cool completely for icing. Ice with buttercream, Swiss meringue icing or cream cheese frosting and sprinkle with aplomb.