Buttermilk Cupcakes with Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- ½ cup Buttermilk
- 1 tsp White vinegar
- ½ tsp vanilla extract
- 1 Tbsp red Food coloring
- ¼ cup butter
- ¾ cup superfine caster sugar
- 1 egg (beaten)
- For the buttercream
- 1.333 cups cream cheese
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
- To decorate
- edible wafer flower
Preparation steps
1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.
2.
Sift the flour, cocoa, bicarbonate of soda and salt into a bowl.
3.
In another bowl mix the buttermilk, vinegar, vanilla and red food colouring.
4.
Beat the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
5.
Spoon into the paper cases. Bake for 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: whisk all the ingredients together with an electric whisk until smooth. Cover and chill for 1 hour before using.
7.
Spoon into a piping bag and pipe a swirl on each cake.
8.
Decorate with wafer flowers.
