For the batter:
3 1/3 cups plain flour (not self-raising)1 1/2 sticks (175g) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
5 tbsp red/cochineal food colouring
3 tbsp unsweetened cocoa (green & black's)
1 1/2 tsp vanilla extract (the good stuff - not essence)
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp bicarbonate of soda
1 batch Creamy Vanilla Frosting (see below)
Preheat oven to 180 degrees C and then pop bun cases in 2 cupcake pans (24 cupcakes).
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes (this part is VERY important - don't skimp on timings!). Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans (3/4 fill each cupcake case). Bake the cupcakes, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pans for 5 minutes, then remove from the pans and cool completely on a rack before icing.
Creamy Vanilla Frosting
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups icing sugar
2 teaspoons vanilla extract
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups icing sugar
2 teaspoons vanilla extract
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with greaseproof paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.
