RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 150gm Plain Flour
  • 10gm Cocoa powder
  • ½ tsp. Bi Carb Soda
  • ½ tsp. Salt
  • 60gm Lurpak unsalted butter, room temperature
  • 150gm Caster Sugar
  • 20 ml red food colouring paste
  • ½ tsp. Vanilla Extract
  • 1 egg
  • 120ml Buttermilk
  • 1 ½ tsp. Apple Cider Vinegar

CREAM CHEESE FROSTING:

  • 300gm Icing Sugar, sifted
  • 60gm Lurpak unsalted butter, room temperature
  • 125gm Philadelphia Cream cheese, cubed and softened
  • ½ tsp Apple cider vinegar

 

METHOD:

  • Preheat oven to 170C/ 150C fan forced. Line a muffin tray with paper muffin cases.
  • In a large mixing bowl, sift in flour, cocoa and bicarb soda, add salt and mix to combine.
  • In a stand mixer, add butter and sugar and beat using a paddle attachment until mixture is soft and pale. Slowly add food colouring and vanilla.
  • Still beating, add a small amount of the dried ingredients and the egg, beat until egg has combined before adding the remaining dry ingredients.
  • Add in the buttermilk and vinegar and gently beat until well combined.
  • Divide mixture into patty cases and place on the middle rack of the oven to bake for 20-25 minutes. A skewer in the middle of the cake should come out clean. Leave to cool on a wire rack and ice with frosting when cakes have cooled completely.
  • Meanwhile, make the cream cheese frosting. Add icing sugar to a mixing bowl and break up any lumps. Add softened butter and cream cheese and beat on a medium speed until well combined. Pour in vinegar and beat until light and fluffy. Pipe or slather mixture onto cooled cupcakes.

Our friends at Wine Selectors recommend pairing this dish with a Tawny Port.

Related Recipes

Blueberry Breakfast Jar

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 punnets of Coles Eureka blueberries 1 tub of Jalna Greek yoghurt honey GRANOLA: 2 cups of rolled oats ½ cup of sunflower kernels ½ cup dried cranberries ½ cup roasted almonds ½ cup coconut flakes ½...

Honeycomb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 65g honey 18g bi-carb soda 415 g caster Sugar 150g glucose Syrup 70g water   METHOD: Line a 20cm-baking tray with baking paper. Pour honey, caster sugar, glucose syrup and water into a large pot and...

Black Forest Dark Chocolate Mousse

RECIPE BY:Georgia BarnesSERVING SIZE:2 - 4 peopleINGREDIENTS:2 cups preserved morello cherries2 cups morello cherry preserving syrup2 cups fresh or frozen blackberries600ml Coles thickened cream200g Coles dark chocolate, finely chopped50g Coles dark chocolate,...

Pineapple and Strawberry Tarte Tatin

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:1 punnet of Coles Taste n See strawberries, quartered¼ pineapple, chopped into 1-2 cm wide slices½ cup Lurpak salted butter1 sheet of puff pastry½ cup sugar½ cup cream METHOD:Preheat fan-forced oven to 180...

Aunty Joan’s Mud Cake

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:250g Lurpak unsalted butter4 tablespoons cocoa powder2 cups caster sugar1 cup hot water1 ½ cups plain flour¼ cup self raising flour2 Coles eggs, slightly beaten1 tablespoon instant coffee1/3 cup whiskey1...

Carrot Cake

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:2 eggs1 cup caster sugar3/4 cup Cobram Estate Light EVOO1 tsp vanilla extract2 cups grated carrot1 1/4 cup plain flour1 tsp baking soda3 tsp ground cinnamon3 tsp mixed spice1/2 tsp salt1/3 cup toasted...

Print Friendly, PDF & Email