Deliciously light and luxurious red velvet cupcakes with a rich cream cheese frosting.
Pre-heat the oven to 180C. Line a cupcake tray with cupcake cases.
In a small bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark red paste.
Mix the butter and sugar in a large bowl and beat until light and fluffy with a wooden spoon.
Gradually beat the egg into the butter and sugar. Stir in the dark red paste until evenly combined.
Slowly add half the buttermilk and mix until combined. Slowly add half the flour and mix until combined. Repeat the process with the remaining buttermilk and flour.
Add the bicarbonate of soda and white vinegar and combine. Use an ice cream scoop to portion out the batter into the cupcake cases.
Bake in the oven for 20-25 minutes. Transfer to a cooling rack once baked.
Whilst the cakes bake, make the cream cheese frosting. Beat the butter into the icing sugar in a large bowl until well combined. Add the cream cheese and beat for a few minutes, until the frosting is light and smooth.
Once the cakes are fully cooled, dollop the cream cheese frosting on top and add any extra decorations.