Ingredients

• 100g Unsalted Butter
• 300g Caster Sugar
• 2 Eggs
• 250g Buttermilk
• 250ml Vegetable Oil
• 1 teaspoon White Vinegar
• 2 teaspoons Vanilla Extract
• 2 ½ teaspoons Red Food Colouring
• 400g All Purpose Flour
• 20g Cocoa Powder
• 5g Baking Soda
• 2g Salt
• 250g Cream Cheese
• 140g Icing Sugar
• 80ml Whipping Cream
• Chocolate Shavings as needed

Tools

• Oven
• Kenwood Chef
• Muffin pan - 12-hole
• Kenwood bowl - kenwood chef
• Medium bowl
• Piping bag

Method

1. Grease a clean muffin pan then set aside
2. Attach Creaming beater
3. Add unsalted butter and caster sugar to the Kenwood Bowl
4. Mix with splashguard fitted until combined - 2 min, Speed 3
5. Mix with splashguard fitted until smooth - 1 min, Speed 1
6. Add egg to the Kenwood Bowl one by one while machine is running
7. Add buttermilk, vegetable oil, white vinegar, vanilla extract and red food coloring to the Kenwood Bowl
8. Mix with splashguard fitted until combined - 30 sec, Speed 1
9. Sift all purpose flour, cocoa powder, baking soda and salt into a clean medium bowl
10. Mix until combined
11. Transfer flour mixture to Kenwood Bowl
12. Mix with splashguard fitted until combined - 30 sec, Speed 3
13. Pre-heat oven - 180°C
14. Spoon batter into muffin pan
15. Bake - 15 min, 180°C
16. Remove from oven and let cool
17. Clean Kenwood Bowl
18. Attach Whisk
19. Add cream cheese, icing sugar and whipping cream to the Kenwood Bowl
20. Mix with splashguard fitted until smooth - 2 min, Speed Max
21. Fit a clean piping bag with a large star nozzle
22. Transfer icing to piping bag then set aside
23. Remove cooled cakes from the tin
24. Trim the top of each cake to make it flat and level
25. Pipe icing onto cupcakes
26. Top with chocolate shavings
27. Serve

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