Instructions

Cupcakes

1. Preheat oven to 175°C/ 350°F degrees. Line 18 muffin tins with cupcake liners
2. In a medium bowl, combine the sugar, flour, baking soda, cocoa, and salt.
3. In a large bowl, on the low speed of an electric mixer, mix the oil, eggs, buttermilk, vanilla extract, vinegar and red food coloring.
4. With the mixer on medium, add the dry ingredients and mix until just combined. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Carefully pour the batter into the muffin tins. Bake for 25-30 minutes, or until they spring back when pressed, and are starting to pull away from the tins.
6. Cool the in the tins for 10 minutes. Remove from the tins and cool completely on a wire rack before icing.

Frosting

1. In a large bowl, on the medium speed of an electric mixer, cream the butter and cream cheese until smooth.
2. Add the icing sugar, one cup at a time, until well combined.
3. Beat mixture on high for 5 mins, occasionally turn the mixer off, and scrape down the sides with a spatula.
4. Reduce the speed to low and add the lemon until combined. Store in the refrigerator or use immediately.
5. Spread frosting on cupcakes. You can break up one of the cupcakes once cool, to sprinkle over the others for decoration. Cupcakes iced with cream cheese must remain refrigerated until consumed.