Ruby Rouge Cupcakes

• 125 g unsalted butter, softened
• 34 cup caster sugar
• 2 eggs, lightly beaten
• 1 14 cups plain flour
• 12 teaspoon bicarbonate of soda
• 14 cup cocoa powder, sifted
• 12 cup milk
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 250 g cream cheese, softened
• 60 g butter, softened
• 1 cup icing sugar, sifted
• 1 12 tablespoons lemon juice

1. Preheat the oven to 180c.
2. Beat the butter and sugar for 5 minutes until light and creamy.
3. Add the eggs one at a time, beating well between each addition.
4. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour.
5. Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through.
6. Remove from pans and cool completely on a cake rack before decorating.
7. For icing: Beat the cream cheese and butter until light and creamy.
8. Add the icing sugar and lemon juice and beat well until completely smooth.
9. To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve.
10. Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes.
11. Crumble the reserved cupcake over the icing.

unsalted butter, caster sugar, eggs, flour, bicarbonate of soda, cocoa powder, milk, red food coloring, vanilla, cream cheese, butter, icing sugar, lemon juice

Taken from www.food.com/recipe/ruby-rouge-cupcakes-465684 (may not work)