For the cakes

  • 130g self-raising flour, sifted
  • 1 tbsp cocoa powder, sifted
  • ¼ tsp baking powder
  • 90g light brown soft sugar
  • 80ml vegetable oil
  • 80ml buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp red food colouring
  • 1 free-range egg, lightly beaten

For the frosting

  • 60g unsalted butter, at room temperature
  • 150g full-fat soft cheese
  • 250g icing sugar
  • 1 tsp vanilla extract
  • ½ tbsp red food colouring


  1. 1

    Preheat the oven to 180ºC/gas mark 4. Line a 12-hole cupcake tray with cupcake cases. In a large mixing bowl, combine the flour, cocoa powder, baking powder and sugar. In a large jug, beat together the oil, buttermilk, vanilla extract, red food colouring and egg.

  2. 2

    Whisk the wet ingredients into the dry ingredients until the mixture is smooth. Spoon the mixture into the paper cases. Bake for 20 minutes until a skewer inserted into the centre comes out clean, then transfer to a wire rack and leave to cool completely. 

  3. 3

    Beat the butter until smooth, then beat in the soft cheese, icing sugar and vanilla extract until combined. Put half the mixture into a small bowl, add the red food colouring and beat until evenly coloured.

  4. 4

    Spoon the red icing into one piping bag, and the white into another. Snip a 1cm hole in each, then place both bags into the third bag fitted with the star-shaped nozzle. Pipe on to the cooled cupcakes, creating a two-tone cream cheese frosting.

Nutritional Details

Each serving provides
  • Energy 1235kj 295kcal 15%
  • Fat 15.5g 22%
  • Saturates 6.0g 30%
  • Sugars 28.0g 31%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1650kj/394kcal

Each serving provides

35.6g carbohydrate 0.6g fibre 3.0g protein

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