Red Velvet Cupcakes with Cream Cheese Frosting

Step 1: Preheat the oven to 180°C/350°F (160°C fan). Line a standard 12-hole muffin tin with cupcake liners.

Step 2: Sift the dry ingredients together into a bowl.

Step 3: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or a stand mixer fitted with the paddle attachment.

Step 4: Add the sugar and beat for a further 2 minutes at the same speed, until the butter is very pale yellow, almost white.

Step 5: Add the eggs one at a time, beating for 30 seconds on speed 1 after each addition.

Step 6: Add the oil, buttermilk, vanilla and red food colouring. Beat on speed 1 until incorporated and the batter is smooth.

Step 7: Sprinkle the dry ingredients across the surface and mix on speed 1 for 20 seconds. Scrape down the sides of the bowl, then mix again for 10 seconds. The batter should be smooth; a few small lumps are fine. Do not keep beating, or the cupcakes may be less soft.

Step 8: Divide the batter between the 12 cupcake liners, filling them about three-quarters full. The amount may vary with the size of the liners.

Step 9: Bake for 20 minutes, or until a skewer inserted into the centre of the middle cupcake comes out clean.

Step 10: Immediately transfer the cupcakes to a wire rack. Cool completely before frosting.

Step 11: Place the butter in a bowl and beat for 1 minute, until smooth and starting to become paler in colour. Use speed 6 on a stand mixer or speed 9 on an electric beater.

Step 12: Add the cream cheese and beat for a further 1 minute at the same speed, until smooth.

Step 13: Add the icing sugar in 4 batches, beating between additions until incorporated. Start on speed 1 to keep the sugar from puffing out of the bowl.

Step 14: Add the vanilla and salt, then beat for 2 minutes until fluffy. Use speed 6 with a stand mixer or speed 9 with an electric beater. The frosting should be creamy and hold its shape in a peak. If it is too loose, refrigerate for 30 minutes, then beat again.

Step 15: Transfer the frosting to a piping bag fitted with your desired tip. Pipe it onto the cupcakes; the frosting is enough to generously frost all 12.