Red Velvet Cup Cakes with White Chocolate Icing

125g unsalted butter, at room temperature
1 cup caster sugar
3 eggs
1tbs cocoa powder, sifted
1tbs red food colouring
1 1/2 cup plain flour, sifted
1/2 cup buttermilk
1/2 tsp basking soda
2 tsp white vinegar

White chocolate icing;
150g white chocolate, chopped
1/2 cup icing sugar
150g unsalted butter, at room temperature
100g cream cheese, at room temperature 


1.  Line 16 muffin tray holes with paper cases. Preheat oven to 180 degrees celcius.

2.  Beat butter and sugar in a small bowl until combined.  Beat in the eggs, one at a time, until combined.  Blend cocoa powder with colouring and beat into the butter mixture. Transfer into a large bowl.

3.  Sift in flour and add buttermilk, in two batches until smooth.  Combine soda and vinegar.  Stir into cake mixture until combined.  Divide evenly among prepared muffin cases.

4. Bake for 15 minutes.  Stand in muffin tin for a further 5 minutes.

5.  For the white chocolate icing, melt the chocolate and allow to cool for 5 minutes. Beat sugar and butter and cream cheese together in a bowl until fluffy.  Add chocolate.  Beat to combine.  

 
NB: My icing does not have the butter in it as I did a plain cream cheese icing, so yours may look a little different if you follow the recipe exactly.