I really like the way these came out. They turned out so beautiful! perfect for the second day of theRemedi sample sale. The second offering on Saturday was Lemon and Elderflower which were sweet and these were a nice contrast with the tangy cream cheese frosting.

These are made exactly the same as red velvet except with purple dye. Next time I would add a little more purple food coloring to give it a brighter color.

Red Velvet Cupcakes with Cream Cheese Frosting

2 1/2 cups plain flour (I use self rising but you have to be careful since you're adding baking soda and vinegar that it could rise too much)

2 tbs cocoa powder

1 tsp salt

1 1/2 cups sugar

1 1/4 cup vegetable oil

2 eggs

1/2 tsp purple gel paste

1 tsp vanilla

1 cup buttermilk

1 1/2 tsp baking soda

2 tsp vinegar

1 cup/230g unsalted butter at room temperature

12 ounces/340g cream cheese at room temperature

1 pound icing sugar, sifted

1 tsp vanilla

1. Preheat the oven to 350 F/180C. Line muffin tin with paper liners and whisk together the flour, cocoa and salt.

2. With an electric mixer on medium speed, whisk together the sugar and oil until well combined. Add eggs one at a time, beating until each is incorporated. Mix in the food color and the vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with 2 additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam). Add to the batter and mix for 10 seconds.

4. Fill each cup three quarters full and bake rotating halfway through until a cake tester comes out clean about 20 minutes. Transfer to wire racks to cool before frosting.

5. For the frosting cream the butter and cream cheese together until fluffy. Reduce speed to low. Add sugar 1/2 cup at a time, and then vanilla, and mix until smooth and combined.