SUPPOSEDLY RED VELVET CUPCAKES

Disclaimer: this is not my own personal recipe, this is an adaption of a couple of different recipes from cook books and the internet. I have predominantly used Nigella Lawson's 'Kitchen' book, though I have made some moderation's to the quantity of some ingredients, chiefly I have used less food colouring and less vanilla extract. 

These were supposed to be red velvet cakes, but they've turned out orange for reasons that cannot be explained. They still taste great though. The recipe states that it makes 24 cupcakes, though I have managed to make 12 massive (overfilled) muffins and 15 cupcakes. 

Red velvet is one of my all-time favourite cakes, so I decided to make some. Simple as. I am not going to decorate them this time, though if I was I would use either cream cheese, sour cream or buttercream icing, and I would decorate them with those little silver balls.

You Will Need:
(-Cupcake cases (I'm using muffin cases and cupcake cases))
(-2 mixing bowls)
-250g plain flour
-2 tablespoons cocoa powder
-2 teaspoons baking powder
-Half teaspoon bicarbonate of soda
-100g unsalted butter
-200g caster sugar
-1.5 teaspoon red food colouring (add more for a more intense colour)
-1.5 teaspoon vanilla extract
-2 eggs
-175ml buttermilk (see below)
-1 teaspoon cider vinegar (or another type of vinegar- I used white wine vinegar)

Buttermilk
All recipes for red velvet call for buttermilk, which is not something that normal people tend to have in their houses. Buttermilk can be made by mixing a tablespoon of white wine vinegar or a tablespoon of lemon juice with milk and leaving for a few minutes. I have done this here, using a glass of semi-skimmed milk mixed with a tablespoon of white wine vinegar.

To Make:
-Preheat the over to 170 degrees Celsius.
-Sift the flour, cocoa powder, baking powder and bicarbonate of soda into the first bowl and mix together.
-In the second bowl, add the butter and sugar, cream and beat well.
-Beat the food colouring and vanilla extract into the butter and sugar mixture.
-Add some of the mixture from the first bowl into the second bowl, and beat.
-Add the first egg to the second bowl and beat.
-Add some more of the mixture from the first bowl into the second bowl and beat.
-Add the second egg to the second bowl and beat.
-Add the remaining mixture from the first bowl into the second bowl and beat.
-Add the buttermilk and vinegar and beat, don't be alarmed at how liquidy it is, it thickens up with stirring.
-Add the mixture to the cupcake cases, don't fill all the way to the top as they will rise.
-Cook for 20 minutes, or until done. To check that the cakes are done, stick a knife through one. If the knife comes out clean with no mixture on it, the cakes are cooked through.
-Leave to cool.