These are SO light and fluffy you’ll be amazed. The list of ingredients is a little out of the ordinary but stick with it. Also, it really is made super delicious by using the icing suggested.
It is also worth noting, to get a really lovely red colour, I find it best using a dark pink colour – once mixed with the cocoa, a nice red is achieved. I’ve also given up on the little supermarket colourings and only buy the Wilton gel from Lakeland or Hobbycraft.
- 60g Butter
- 150g Caster Sugar
- 1 egg
- 1 tablespoon cocoa
- 150ml water
- 1 teaspoon of Wilton’s gel colouring
- 1 tsp vanilla extract
- 120ml Buttermilk
- 150g Plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white vinegar
- 100g full fat cream cheese
- 50g butter
- 300g icing sugar
- Cream the sugar and butter until pale and fluffy
- Lightly whisk the egg then add to the sugar and butter mix a little at a time.
- In a separate bowl, mix the vanilla, water, colouring and cocoa to form a smooth paste.
- Stir the wet cocoa mix into the sugar and butter and mix well.
- Add half the butter milk, mix, then half the flour, mix, remaining butter milk, followed by the remaining flour.
- Add the bicarb, followed by the vinegar and beat in.
- Divide between 12 cases and bake for approx. 20 mins until sponge gently springs back when pushed.
- Allow to cool.
- Make sure the butter is nice and soft before starting – otherwise you’ll end up with small lumps in the cheese that are difficult to mix.
- Place the butter, cream cheese and icing sugar in a bowl and mix well.
If you want to achieve a swirly mixed colour, simply colour half the topping place both colours side by side in the icing bag – gently shake to the bottom – then ice!