Maroon Velvet Cupcakes

Makes 9 large cupcakes

For the Cupcake:

40g butter

150g sugar

150g plain flour

1 egg

1tbsp balsamic vinigar

1tsp vanilla essence

a pinch of salt

1tsp bicarbonate of soda

10g cocoa powder

125ml butter milk

For the Frosting:

50g butter

300g icing sugar

125g full fat cream cheese

1.       Cream together the butter and sugar until pale and fluffy. Break in the egg and whisk together.

2.       In a separate bowl mix together the cocoa powder, food colouring and vanilla essence to form a paste. Add the paste to the butter mixing until it is completely incorporated.

3.       Sift together the flour and salt in another bowl, then add the flour to the batter, alternating with the buttermilk and mixing thoroughly. Mix together the vinegar and the bicarbonate of soda in another bowl then add to the cake batter.

4.       Soon into the cake cases and bake for 18-20 minutes. Allow the cupcakes to cool until completely before icing.

5.       To make the frosting, beat together the butter and the icing sugar until no lumps of butter are visible, then beat in the cream cheese and mix on high speed until the icing becomes pale and fluffy.