You will need:
125g softened butter
330g sugar
3 eggs
300g SR flour
290ml buttermilk
3tsp cocoa powder
1tsp baking powder
1tsp apple cider vinegar
1tsp vanilla extract
2tbs red food colouring
1) Grease (or line with cupcake paper cups) a muffin/cupcake tray OR cake tin (20cm diameter). Preheat oven to 170deg. C.
2) Cream the softened butter and sugar in a large mixing bowl. It should look light and fluffy. While still beating, add one egg at a time. Beat well. Add the cocoa and red food colouring.
3) Sift together the flour and baking powder. Add half the buttermilk and half the flour mix to the red batter; mix. Add the rest of the buttermilk and flour.
4) Throw in a pinch of salt; fold in the vanilla and combine the apple cider vinegar into the cake batter. Now you can pour in even, but generous, amounts of batter into the cupcake tin or cake tin.
5) Place it in the oven for 30 mins. Cool.
Cream cheese Icing
(just as important as the cake recipe)
500g softened, philli cream cheese
1 1/2 cups icing sugar
50g softened butter
1tsp vanilla
1) Making sure you don't over-mix, combine all "wet" ingredients in a bowl, then add the icing sugar. The mixture will be deliciously thick: trust me, if it's too runny it will RUIN YOUR LIFE!
2) Spoon into a piping bag and squeeze over the cooled cupcakes/cake!
EAT!!
