RED VELVET CUPCAKES

Red velvet cake is a favourite of ours, resonating with stories of Grandma’s recipe passed down through generations. Rich in colour and undeniable flavour, it also reminds us of the time we spent living in New York, ambling down Manhattan to Magnolia Bakery and lining up with the masses just to get some of those delicious cupcakes, smothered in creamy vanilla frosting… Happy times.

MAKES 24 CUPCAKES

185 g (6½ oz) butter

400 g (14 oz) sugar

3 eggs

430 g (15¼ oz) plain (all-purpose) flour

45 g (1½ oz) Dutch-processed cocoa powder

2 teaspoons bicarbonate of soda (baking soda)

a pinch of sea salt

375 ml (13 fl oz/1½ cups) buttermilk

2 teaspoons cider vinegar

2 teaspoons vanilla extract

1 tablespoon red food colouring

1 quantity of marshmallow (from the woffla recipe)

Preheat the oven to 180ºC (350ºC/Gas 4). Line two 12-hole 125 ml (4 fl oz/½ cup) muffin tins with paper cases.

Using electric beaters, cream the butter and sugar until pale and creamy. Slowly add the eggs one at a time, beating well each time.

Sift the flour, cocoa, bicarbonate of soda and sea salt together into a bowl.

Combine the buttermilk, vinegar, vanilla and food colouring in another bowl.

Add the flour mixture to the butter mixture in batches, alternating with the liquids. With each addition, beat until the ingredients are incorporated, but do not overmix.

Divide the batter among the muffin holes and bake for 20 minutes, or until a skewer inserted into the middle of a cupcake comes out clean.

Leave to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.

Once cooled, smother the tops with the marshmallow.

The cupcakes will keep in an airtight container in a cool dark place for up 2 days; unfrosted cupcakes can be frozen for up to 2 weeks.