Red Velvet & Oreo Cupcakes

Red Velvet has to be the best kind of cupcake there is and not just because of its exuberant title. The recipe stems from an authentic american method and I've decided to up the ante in terms of flavour and add another treat from across the pond, Oreos.  These are a instant hit if you want to test your skills and impress in the kitchen.

Makes 12 Cupcakes

For the Cupcakes:
60g butter
150g caster sugar
2 eggs
125ml buttermilk
1 tbsp red food colouring

1 tsp vanilla extract
1 tsp baking powder
125g plain flour
3 tbsp cocoa powder
Pinch of Salt 

For the Oreo Icing:

70g butter, softened
140g icing sugar
1-2 tbsp milk
12 Oreos


Preheat your oven to 200 degrees C and line a cupcake/muffin tin with paper cases.

In a large bowl, cream the butter and sugar until light and fluffy. Gradually mix in the eggs, buttermilk, red food colouring and vanilla. Then stir in the bicarb. 

Combine the flour, cocoa powder and salt in a separate bowl and transfer to the wet ingredients until blended. 

Spoon the mixture into the paper cases, dividing evenly.

Bake in the preheated oven for 20 to 25 minutes or until you can pierce with a knife and comes out clean. Cool in the tin set over a wire rack. 

To The Icing:

Mix butter, milk and icing sugar into a bowl until well combined. 

Transfer to a piping bag and set aside in the fridge until cupcakes are cool enough to ice. Pipe onto the top of the cupcakes with the desired amount if icing. 

Crush the Oreos or if you prefer leave them whole and place on top of your cakes. 

Now stand back and watch the compliments come flooding in!

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