Red Velvet Shortbread Cup Cake

• 250 grams of butter, softened
• 140 grams of caster sugar
• 1 egg yolk
• 2 teaspoons vanilla extract
• 300 grams of plain flour
• 60 grams of unsalted butter
• 150 grams of caster sugar
• 1 egg
• 10 grams of cocoa powder
• 20 milliliters red floor colouring
• 0.5 teaspoons vanilla extract
• 120 milliliters buttermilk
• 150 grams of plain flour
• 0.5 teaspoons salt
• 0.5 teaspoons bicarbonate of soda
• 1.5 teaspoons white wine vinegar
• 140 grams of softened butter
• 280 grams of icing sugar
• 1 tablespoon milk

1. Method for the shortbread:rnGrease and line an oven proof baking tray.rnMix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon.rnThen add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine.rnSift over 300g plain flour and stir until the mixture is well combined you will need to get your hands in at the end to give everything a really good mix and press the dough together.rnWrap the dough in cling film and refrigerate for 30 minutes.rnOnce the dough has been chilled take out the fridge and preheat the oven to 120 degrees centigrade.rnRoll out the dough till it is an inch thick and using a butterfly cutter or any other biscuit cutter cut out biscuit shapes.rnPlace these on to the baking tray and turn up the oven to 180 degreesrnBake for 10- 12 minutes or until golden brown.rnOnce cooked transfer them to a wire rack to cool.rnOptional you can ice your shortbread with royal icing if you wish.
2. Method for the red velvet cupcakes:rnPreheat the oven to 120 degrees centigrade.rnLine a 12 hole cake tin with paper cases.rnMix the softened butter and sugar until cream.rnAdd the eggs in one by one. rnIn a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste.rnAdd to the butter mixture and mix thoroughly until evenly combined and coloured. rnSlowly pour in half the buttermilk and beat until well mixed, then add half the flour, and beat until everything is well incorporated.rnRepeat this process until all the buttermilk and flour have been added.rnThen add the salt, bicarbonate of soda and vinegar and beat until well mixedrnTurn the oven up to 180 degrees centigrade.rnSpoon the cake mixture evenly between the 12 cake cases.rnCook in the oven for 20 -25 minutes or until the cakes are cooked.rnOnce cooked place on to a wire rack until completely cool.rnPlace in an air tight container in a cool, dry place..
3. Method for the frosting:rnMix the butter, icing sugar and frosting until the mixture has combined and looks and feels like the consistency of ice cream.
4. Method to assemble the cakes:rnSpread and cover all the chocolate cakes with a tablespoon of frosting, alternatively pipe the frosting on to the cup cakes.rnPlace one piece of shortbread biscuit on to each frosted cake.rnSprinkle with strawberry meringue crumbles to finish.

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Taken from food52.com/recipes/23640-red-velvet-shortbread-cup-cake (may not work)