| Cupcakes Ingredients | |
| Plain Flour | 2 1/2 cups |
| Cocoa Powder | 1 tbsp |
| Baking Soda | 1 tsp |
| Butter (Softened) | 1 cup |
| Caster Sugar | 1 1/2 cups |
| Eggs | 4 |
| Sour Cream | 1 cup |
| Milk (Fresh/low-Fat) | 1/2 cup |
| Vanilla Extract | 2 tsp |
| Red Food Colouring | 2-3 tbsp |
| Cream Cheese Frosting | |
| Cream Cheese | 1 1/2 cups |
| Butter (Softened) | 1/2 cup |
| Icing Sugar | 1 1/2 cups |
Preheat the oven to 180ºC and sift flour, cocoa powder and baking soda in a bowl. Set aside.
Beat butter and caster sugar in a large bowl with an electric mixer or a spatula until light and fluffy.
Beat in the eggs, one at a time. Then, mix in sour cream, vanilla extract and red food colouring until blended. (The mixture might look a bit weird once you've put in the wet ingredients but don't be scared, it's going to turn out fine once you mix in the flour)
Gradually, add the flour mixture and the milk alternatingly until just blended. Spoon batter into the muffin/cupcake cups, filling each cup 2/3 full.
Bake the cupcakes for 20-30 minutes. (Check the cupcakes every 15 minutes) Insert a toothpick into the cupcake, if it comes out clean, then it's ready to be taken out from the oven. Cool the cupcakes on a wire rack completely.
While the cupcakes are baking and cooling, beat the softened cream cheese and butter until light and fluffy in a bowl. then, gradually add the icing sugar until you get a smooth icing consistency.
Use your creativity to pipe or spoon the cream cheese frosting on your cooled cupcakes and decorate it however you want. (You can put some cupcake crumbles on your frosting or just make a simple rosette piping.) Lastly, eat them! :D