- 140 g self-raising flour
- 2 tbsp cocoa powder
- 12 tsp bicarbonate of soda
- 1 pinch salt
- 110 ml buttermilk
- 1 tsp vinegar
- 12 tsp vanilla extract
- 1 tbsp red food colouring
- 60 g butter - room temperature
- 170 g caster sugar
- 1 large egg
- 400 g Renshaw Vanilla Piping Frosting
- Red jelly hearts
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Preheat the oven to 160°C/325°F/gas mark 3.
Line a cup cake tray with cases.
Sift together the self-raising flour, cocoa powder, bicarbonate of soda and a pinch of salt.
In a small bowl, mix the buttermilk, vinegar, vanilla extract and red food colouring.
In a mixing bowl beat (by hand whisk or electric hand whisk) the butter and caster sugar together until light and fluffy.
Into the creamed butter and caster sugar, beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.
Divide the mixture between the paper cases.
Bake for approximately 20 minutes, until risen and springy.
Leave to cool on a wire rack.
When cooled, pipe a swirl of Renshaw Vanilla Piping Frosting onto each cupcake and place a red jelly heart on top.