Red Velvet.

I'm freelancing at the moment while I study for a big exam, consequently money is a little tighter than usual and my generous personality is having to get used to giving cheaper gifts. My favourite "cheap but thoughtful" present so far is a box of red velvet cupcakes. They look beautiful and taste even better, I hope B can testify to that as she received a box for her birthday last month!

Here is the recipe. Happy baking.

Makes 12 cupcakes

5oz/140g self-raising flour
2 tbsp cocoa
Half tsp bicarbonate of soda
4floz/110ml buttermilk
1 tsp vinegar
Half tsp vanilla extract
1 tbsp red food colouring
2oz/60g butter at room temperature
6oz/170g caster sugar
1 large egg

To decorate:
Cream-cheese icing (see below)

Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cup cake tin with muffin cases.

In a large bowl, whisk together the flour, cocoa, bicarb and a pinch of salt. In a mug, mix the buttermilk, vinegar, vanilla and red food colouring.

Beat the butter and sugar together until pale and fluffy. Beat in the egg a little at a time. Mix in a third of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the rest of the buttermilk and finally the last of the flour mixture.

Divide the mixture between the paper cases. Bake for 20 minutes, until risen and springy - don't overcook them.

Cool on a rack.

Cream-cheese Icing:

125g/4½oz cream cheese or mascarpone
250g/8¾oz icing sugar
90g/3¼oz unsalted butter
½ tsp vanilla essence
½ lemon, juice only

Place all the ingredients in a food processor and blend until smooth.

Top the cooled cupcakes with a generous layer of icing.