Pre heat the oven to 180°C (350°F/Gas Mark 4). Line a muffin tin with 12 Muffin Cases.
Cream the butter and sugar together until light and fluffy. Beat in egg, Bright Red Gel Food Colour until desired colour level is achieved, Natural Vanilla Extract and the buttermilk, mix well.
Combine the Bicarbonate of Soda and vinegar and add to mixture. Finally sift flour, cocoa and salt together and add to the mixture.
Divide the mixture into the 12 cases (a gently rounded dessertspoonful each) and bake for 15-20 minutes until golden brown and spring back when gently pressed.
Allow the cakes to cool in the tin for 10 minutes (to retain their shape) before transferring to a cooling rack.
To make the topping beat the butter and icing sugar together and add the Bright Red Gel Food Colour until desired colour level is achieved, to form a smooth glossy topping.
When the cakes are completely cold, take a piping bag with a large rosette nozzle and fill with red icing. Starting at the outer edge of the cake pipe a rosette in towards the centre and finish with a peak. Finally decorate with Soft Silver Pearls.
|Per serving||Per 100g/ ml|
|Fat||11 g||20 g|
|Carhohydrate||29 g||50 g|
|Protein||1.7 g||3 g|
For the recipe Red Velvet Cupcakes