Red Velvet Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder
• 1 teaspoon cocoa powder
• ½ cup butter milk
• 1 teaspoon white vinegar
• 1 tablespoon red food coloring

For The Cream Cheese Icing…

• 1 ounce unsalted butter softened
• 3 ounces cream cheese softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice

For The Topping…

• 1 ounce toasted shredded coconut

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.

Add Vanilla then sift in flour, baking powder and cocoa and mix for a further minute. Mix in butter milk, food coloring and vinegar until just combined.Then spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make cream cheese icing, add softened cream cheese and butter to a bowl, along with powdered sugar and lemon juice and mix with an electric mixer until light and fluffy.Cut a small hole in the center of each cupcake and dig out with a spoon.

Spread a small amount of cream cheese icing into the hole and replace the top.Cover cupcakes with cream cheese icing and sprinkle with toasted shredded coconut.