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How to make it

  • Preheat oven to 175°C.
  • In a large bowl, sift the cake flour and put to the side. In a large bowl cream the butter and sugar.
  • Add the eggs, one at a time, beating after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla (you may find the mixture is a bit dry and goes dark brown – add more red food colouring if this is the case)
  • In a measuring cup, stir the salt into the milk then add to the batter in three parts alternating with the flour.
  • Add the yoghurt to the batter and mix well. Scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  • Pour batter into prepared pans and bake for about 20 minutes, or until cooked through (do not overcook or they will lose some of the fluffiness).
  • Once cooked, place cupcakes on rack to cool.
  • To make icing:
  • Beat butter, cream cheese and vanilla until light and fluffy. Gradually add icing sugar while beating until icing is smooth. Refrigerate for one hour.
  • Make sure cupcakes are completely cool and ice with cream cheese frosting!

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