Red Devil Cupcakes aka Heart of Darkness Cupcakes

Ingredients

2 cup plain flour
1 tsp bicarbonate of soda
1 pinch salt
1 tbs cocoa powder
1 1/3 cup caster sugar
1 cup vegetable oil
1/3 cup buttermilk
2 eggs
3 tsp red food colouring (liquid)
2 tsp vanilla extract
1 tsp apple cider vinegar

Frosting and filling

200 g butter (softened)
4 cup icing sugar (sifted)
1 tsp vanilla extract
2 tbs milk
1/2 cup raspberry jam
12 maraschino cherries (*optional)

Method

Preheat the oven to 180C, and line a muffin tin with 12 red paper cases.

In a large mixing bowl, sift together the flour, bicarb, salt, and cocoa together, and then stir through the sugar. In a separate measuring jug, whisk together the oil, buttermilk, eggs, food colouring, vanilla and vinegar.Pour the wet ingredients into the dry, and stir with a wooden spoon or spatula until everything is combined – do not overmix.

Divide the mixture evenly between the paper cases, and bake for 25-35 minutes, or until springing back when lightly pressed and a skewer comes out clean. Remove from the pan, and place on a wire rack to cool completely.

To make the frosting, beat the butter (either in a stand mixer with the paddle attachment, or with electric beaters in a large mixing bowl) until it is light in colour, and very creamy. Add half the icing sugar, and beat until incorporated. Add the remaining sugar and beat again, until incorporated. Continue beating on a high speed and add the vanilla, and then 2-3 tbsp of milk, until a thick, creamy frosting texture is reached.

Cut a circular crater into the middle of each cupcake, forming a hole large enough to hold about a teaspoon of jam. Discard the cake that you pull out. Fill each cupcake with 1-2 tsp of jam.

Place the frosting into a large piping bag, fitted with a wide, round nozzle. Pipe a circle of frosting round the edge of each cupcake, then a big blob, directly down onto the top of each cake. Top each with a maraschino cherry, if desired, and serve.