Red velvety cupcakes

I made red velvet cupcakes for the first time the other day and it came out full of red awesomeness! This recipe is quite easy to follow if you want to try it out too. Unfortunately my icing thingamajig broke so I had to apply the icing with a knife. I don't think it came out too bad. The best part is, it makes your whole mouth red, inside and out!

Red Velvet Cupcakes: (makes 24 cupcakes)

2 large eggs

375ml (1 1/2 cups) castor sugar

250ml (1 cup) buttermilk

375ml (1 1/2cups) oil

30ml (2T) red food colouring

5ml (1t) white vinegar

5ml (1t) vanilla essence

687ml (2 3/4 cups) cake flour

10ml (2t) cocoa

5ml (1t) baking soda

1ml salt

Icing:

125g (1/4 butter)

750ml (3 cups) icing sugar, sifted

5ml (1t) vanilla essence

a little milk

Set oven to 180 C. Beat eggs and castor sugar until light yellow.

Add buttermilk, oil, food colouring, white vinegar and vanilla and beat together well.

Sift cake flour, cocoa, baking soda and salt two times.

Mix flour-mixture with egg-mixture until well blended.

Place 24 cupcake wrappers in muffin pans and divide batter between them. Only fill each holder until 3/4 full.

Bake cupcakes for 15-17min. or until done (determine this by inserting a toothpick into the centre, when it comes out clean (not wet) the cupcakes are done!)

Remove cupcakes from pans and let them cool on a wire shelf.

For the icing:

Cream butter until light yellow. Add icing sugar and vanilla essence. Beat until creamy.

Add a little milk if needed. Ice the cupcakes and enjoy!