• 150g softened butter 
• 150g caster sugar 
• 3 free range medium eggs 
• 100g self raising flour 
• 50g cocoa powder
• 1/4 tsp baking powder 
• 3 table spoons Greek yoghurt 
• 1 tsp white wine vinegar 
• Gel red food colouring 

For the cream cheese icing: 

• 25g softened butter 
• 75g full fat cream cheese (low fat cream cheese may not work as well due to its high water content) 
• 200g icing sugar 

Method: 

Firstly, preheat the oven to 200 degrees Celsius and line a cupcake tray with 6 cupcake cases of your choice. 

Place the softened butter into a bowl and add the caster sugar, mixing until they reach a creamy consistency. 

Add in the eggs one at a time, ensuring that you mix thoroughly between each addition to incorporate enough air to create light, fluffy cakes. (*Don't worry if the mixture curdles, this can be undone when the flour is added).

Next add in the Greek yoghurt, white wine vinegar, and the food colouring. Add enough of the red gel to make the mixture a deep red colour, as this will become slightly lighter once cooked. 

Finally, sift in the self raising flour, cocoa powder, and baking powder. Fold in with a metal spoon until fully combined. Fill each cupcake case until they are 2/3 of the way full, and place in the preheated oven for 12-15 minutes, or until springy to the touch. 

Meanwhile, to make the buttercream place the softened butter, cream cheese, and sifted icing sugar into a bowl and mix thoroughly, until smooth. 

Once the cakes are cooked place on a wire cooling rack until they are cooled all the way through. 

To decorate I used an ice cream scoop (or you could use two spoons), and created a ball shape in which I placed on top of the cake. Using scraps of cake I placed some crumbs on top. 

I hope you enjoyed learning how to make this super easy, but delicious Red Velvet cake recipe. Happy Baking!