Nigella Red Velvet Cupcakes

• 2 cups all-purpose flour
• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 7 tablespoons unsalted butter, softened
• 7/8 cup caster sugar
• 1 tablespoon red paste food coloring
• 2 teaspoons vanilla extract
• 2 eggs
• 12 tablespoons buttermilk
• 1 teaspoon cider or 1 teaspoon white vinegar

1. Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
2. Combine first 4 ingredients in a bowl.
3. In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
4. Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
5. Last beat in the buttermilk and vinegar until everything is well combined.
6. Divide butter between 24 cases.
7. Bake about 20 minutes.
8. leave to cool on cooling rack.

flour, flour, cocoa powder, baking powder, baking soda, unsalted butter, caster sugar, red paste food coloring, vanilla, eggs, buttermilk, cider

Taken from www.food.com/recipe/nigella-red-velvet-cupcakes-451046 (may not work)