Preheat the oven to 180'C.
Beat together the sugar and the butter until light, soft and fluffy in consistency. Then add one egg at a time with a spoonful of flour until all of the eggs are combined.
Once the eggs are all incorporated. Sieve in the flour, baking powder and add the food colouring. Gently fold the mixture until all of the ingredients are completely combined.
Pipe or spoon the mixture into cupcake cases (only fill them 3/4 full) and bake for 12-14 minutes.
Remove from the oven and allow to cool.
Sieve the icing sugar.
Beat together the icing sugar, butter and the vanilla extract until the mixture is light in colour and soft in texture.
Place all of the mixture into a piping bag with a star nozzle and pipe on top of the cupcakes.
«Adding a spoonful of flour with each egg will stabilise the cake mixture and prevent the mix from curdling. »
A quick and simple recipe to make perfect red velvet cupcakes topped with a vanilla flavoured buttercream icing.