Ingredients:
150 gr all-purpose flour
150 gr sugar
1 teaspoon baking salt
1/2 teaspoon salt
1 tablespoon cocoa powder
1 egg
170 ml sunflower oil
120 ml buttermilk
1 tablespoon red food coloring
1/2 teaspoon vinegar
2 teaspoons vanilla extract
For the icing:
120 gr cream cheese
150 gr powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
red currants for decorating
Instructions:
1. Preheat the oven at 170 C.
2. Line a muffin tin with muffin cases or grease with a little oil/butter. You can use a normal size muffin tin or a mini muffin tin as I used.
3. In a bowl, combine all the dry ingredients.
4. In another bowl, combine all the wet ingredients.
5. While mixing, gradually add the dry ingredients to the wet. Be careful to not overmix.
6. Spoon the mixture into the muffin cases.
7. Bake for 25 minutes (if you’re using a normal size muffin tin) or for 15-20 minutes (for the mini ones).
8. Let cool completely before frosting.
9. Beat the cream cheese with the sugar until creamy.
10. Add milk and vanilla and incorporate. You can add more powdered sugar if necessary.
11. Spoon or pipe your cream cheese frosting on top of the cupcakes.
12. Decorate with red currants (or any red berries).
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