Red Velvet Cupcakes With Cream Cheese Swiss Meringue Buttercream

Instructions

1. In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.
2. Add the buttermilk, vanilla extract and vinegar. Continue beating.
3. Add red food colouring, followed by the coffee.
4. Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.
5. When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.
6. Fill the cupcake liners until they are 2/3 full.
7. Bake the cupcakes at 180°C for about 20-25 minutes.
8. Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the red velvet cupcakes are completely cool before you frost them!