These cupcakes are everywhere. And rightly so. They are delicious. There is something beautiful about the delicate red crumb. Sour cakes with chocolate and vanilla smothered with cream cheese icing. Wow.
Thanks to the "Cake Mistress" for her recipe. I didn't have buttermilk, so did a direct substitution with nice sour greek yoghurt.
I made 9 big ones.
60g butter, room temperature
150g caster sugar
10g cocoa powder
20mL red liquid food dye
1/2 tsp vanilla extract
1/2 cup greek-style yoghurt
150g plain flour
1/2 tsp salt
1/2 tsp bicarb soda
1 1/2 tsp white vinegar
Preheat the oven to 170C (160C fan forced).
Cream the butter and sugar until fluffy. Add the egg, beat until well mixed.
In a small bowl, mix together the food dye, cocoa and vanilla essence. Beat into the butter mixture and mix thoroughly.
Gently whisk in half of the yoghurt, followed by half the flour and repeat until it is all mixed in. Do not overmix.
Sprinkle over the salt and bicarb, then the vinegar. It will froth up. Mix in gently.
Fill the patty cases until 2/3 full (do not overfill).
Bake for 20-25 minutes or until the tops are springy, and a skewer inserted into the middle comes out clean.
Cool slightly in the tray, then remove to a wire rack. Ice when completely cool.
Cream Cheese Frosting
In a food processor combine 50g softened butter and 300g icing sugar until smooth. Add 125g cream cheese and mix until smooth and fluffy.