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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 degrees Celsius.
Whisk together the plain flour, cornstarch, baking soda, cocoa powder, and salt in a bowl.
In another bowl, beat the unsalted butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vegetable oil, vanilla extract, white vinegar, and red food colouring.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
Divide the batter evenly among cupcake liners.
Bake for 20 minutes until a toothpick inserted into the center comes out clean.
Beat the cream cheese and unsalted butter until smooth and creamy.
Add the vanilla extract and gradually mix in the icing sugar until desired sweetness is achieved.
Spread or pipe the frosting onto the cooled cupcakes.
Sprinkle some cake crumbs on top for decoration.
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Adjust the amount of red food colouring to achieve your desired shade of red.
For a smoother frosting, ensure the cream cheese and butter are at room temperature before mixing.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or lemon juice as a substitute for white vinegar.
How can I make the cupcakes more moist?
Ensure not to overbake the cupcakes and consider adding a tablespoon of sour cream to the batter.
Can I make the frosting less sweet?
Yes, reduce the amount of icing sugar to your taste preference.
What can I use instead of buttermilk?
You can use a mixture of milk and lemon juice or vinegar as a substitute for buttermilk.
How should I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
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