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