Ingredients

• 1 large egg
• buttermilk (120ml)
• 1 tbsp of white wine vinegar
• 1 tsp of vanilla essence
• 2 tbsp of red food colouring (30ml)
• sunflower oil (180ml)
• self raising flour (200g)
• caster sugar (225g)
• 1 heaped tsp of cocoa powder
• pinch of salt

frosting

• cream cheese (100g)
• butter (50g)
• icing sugar (200g)
• 1 tsp of vanilla essence
  
  

Recipe

preheat oven to 180°C.
whisk the egg in a bowl for a minute.
add buttermilk, vinegar, vanilla, and sunflower oil.
dump the flour, sugar, cocoa, salt and food colouring into the bowl and mix together.
whisk for a few minutes until combined and smooth.
spoon into cupcake cases sat in a muffin tray so they are ¾ full.
bake in the oven for 25 minutes until risen and cooked - test with a knife and it should come out clean.
cool the cupcakes in their cases.
slice a little off of the top of the cupcakes to make it flat and keep the trimmings to one side.
beat the cream cheese and butter in a bowl until light and fluffy with the vanilla.
add icing sugar and stir until combined.
spread a little icing on top of the cupcake and crumble some sponge off-cuts on top to decorate.

makes 10 cupcakes