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Bush Cuisine

  • 350g (2 1/3 cups) plain flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 315g (1 1/2 cups) caster sugar
  • 250ml (1 cup) buttermilk
  • 185ml (3/4 cup) vegetable oil
  • 2 eggs
  • 3 teaspoons red food colouring
  • 2 teaspoons white vinegar
  • Dollar Sweets Fairy Fives sprinkles, to decorate frosting
  • 250g pkt cream cheese, at room temperature
  • 100g butter, at room temperature
  • 195g (1 1/4 cups) pure icing sugar, sifted
  • 1 teaspoon vanilla extract

Directions:

1.      Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
 

2.    Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug until combined. Make a well in the centre of the flour mixture. Add the buttermilk mixture and stir until just combined.

 

3.    Divide the mixture among the prepared pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer the cupcakes to a wire rack to cool completely.

 

4.    To make the cream cheese frosting, use an electric beater to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth.

 

5.    Pipe the icing over the cupcakes and top with the sprinkles.

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