Red Velvet cupcakes with Marshmallow Frosting

Red Velvet Cupcakes

350g (2 1/3 cups) plain flour

2 tbs cocoa powder

1 tsp bicarbonate of soda

1 tsp baking powder

315g (1 1/2 cups) caster sugar

250ml (1 cup) buttermilk

185ml (3/4 cup) vegetable oil

2 eggs

3 tsp red gel food colouring

2 tsp white vinegar

Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.

Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

Marshmallow Frosting

4 large egg whites

1 Cup caster sugar

1 tsp cream of tartar 

2 tsp vanilla essence

Place all ingredients except the vanilla essence into a heatproof bowl then place over a pot of simmering water. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. Adding vanilla and any colouring. It is done once the mixture has tripled in size and is light and fluffy.