Red Velvet Cupcakes With Cream Cheese Icing

Preheat the oven to 180°C (Gas 4). Place the butter and sugar in a large bowl, and use an electric hand-held whisk to cream them together until the mixture is very light and fluffy. Whisk in the eggs, food colouring, and vanilla extract until they are well combined.

Sift together the flour and cocoa powder. Add one-third of the flour to the cake batter and whisk it in well. Add half of the buttermilk and whisk it again, then another one-third of the flour, the rest of the buttermilk, and the final one-third of the flour, making sure to whisk well between additions. Mix together the cider vinegar and bicarbonate of soda and fold quickly into the batter.

Place 18-20 cupcake cases in 2 deep 12-hole muffin tins (they will help the cupcakes keep their shape). Spoon the batter into the cases, filling each two-thirds full. Bake for 22-25 minutes, until springy to the touch. Do not open the oven until at least 20 minutes baking time has passed. Transfer to a wire rack to cool.

To make the icing, beat the cream cheese, butter, icing sugar, and vanilla extract until light and creamy, and transfer to a piping bag fitted with a star-shaped nozzle (if using).

When the cakes are completely cold, they are ready to ice. Ice them by hand using the back of a spoon dipped in warm water to smooth the surface, or pipe the icing onto the cupcakes.