Eric Lanlard's Red Velvet Cupcakes

Serves 24

Ingredients

• 75g (2 ½oz) pure cocoa powder
• 1 ½ tsp of natural vanilla extract
• 125g (4 ½oz) unsalted softened butter
• 250g (9oz) unrefined golden caster sugar
• 4 egg yolks
• 240ml (8 ½fl oz) buttermilk
• 1 tsp salt
• 325g (11 ½oz) plain flour
• 1 tsp of bicarbonate of soda
• 1 tsp white wine vinegar

Icing

• 240ml (8 ½fl oz) milk
• 3 tbsp plain flour
• Pinch of salt
• 225g (8oz) dark chocolate (62% cocoa solids) or white chocolate, broken into pieces
• 200g (7oz) unsalted butter
• 300g (10 ½oz) icing sugar
• 2 tbsp pure cocoa powder and 1 tsp vanilla extract (exclude if making white chocolate frosting)

How to Prepare

1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Line two 12-cup muffin tins with cupcake papers.
3. Sift cocoa and mix with vanilla in small bowl and set aside.
4. Beat butter and sugar together in large bowl with electric hand mixer or free-standing mixer on medium-high speed until pale, light and fluffy.
5. Add egg yolks to butter and sugar mixture, one at a time, until all combined.
6. Add cocoa mixture and beat well for another minute.
7. Stir buttermilk and salt together.
8. Add buttermilk to butter and sugar mixture a third at a time, alternating with flour.
9. Mix bicarbonate of soda with vinegar and blend into mixture, with mixer on high speed. Continue for five minutes or until batter is smooth and glossy.
10. Fill each cupcake case three-quarters.
11. Bake for 18-20 minutes or until skewer inserted into centre comes out clean.
12. Cool the tins on a wire rack for 10 minutes.
13. Remove cakes from tins before frosting.
14. Whisk milk, flour and salt in saucepan over medium heat until mixture thickens and bubbles.
15. Once heated, transfer to small bowl and allow to cool.
16. Melt dark or white chocolate and set aside to cool.
17. Beat butter, sugar and cocoa (if using) together until fluffy.
18. Add mixture to cooled chocolate followed by milk mixture and vanilla extract (if using).
19. Beat together until smooth.
20. Spoon into piping bag and pipe immediately onto cupcakes.

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