General Info

20 Minutes
Serves: 2 Dozen Cupcakes


350 g / 2⅓ cups Cake Wheat Flour
300 g / 1⅓ cups Sugar
½ teaspoon Bicarbonate of soda
5 ml / 1 teaspoon Cocoa
7.5 ml Baking powder
5 ml / 1 teaspoon Salt
250 ml Buttermilk
2 Eggs
375 ml Vegetable oil
5 ml / 1 teaspoon White vinegar
50 ml Red food colouring
5 ml / 1 teaspoon Vanilla essence

Cream Cheese icing:
1 cup Softened cream cheese
1 cup Icing sugar
90 ml Softened butter
5 ml / 1 teaspoon Vanilla essence

Recipe Instructions

Heat the oven to 180°C. Line muffin trays with cupcake holders. Sift the dry ingredients together.

Combine the wet ingredients. In a mixing bowl, add the wet ingredients to the dry ingredients and mix until well combined.

Place mixture into paper cases and bake in pre-heated oven for 12 – 15 minutes until cooked through.

For the cream cheese icing: Place all the ingredients into the mixer and mix until well combined. Ice cupcakes as desired.