Blood-Red Velvet Cupcakes Recipe | We Are What We Eat

Ingredients

• 115g Mainland Unsalted Butter, softened
• 175g castor sugar
• 2 small eggs
• ½ tsp vanilla extract
• 150g regular flour
• 75g self-raising flour
• ¼ tsp salt
• 1 tsp baking soda
• 3 tsp cocoa powder
• 180ml De Winkel Plain Unsweetened Yoghurt
• 6 Tbsp milk
• 1 tsp white wine vinegar
• 2 tsp liquid red food colouring
• ½ cup raspberry jam
• 50g Mainland Butter, softened
• 250g Anchor Cream Cheese, softened
• 2 cups icing sugar
• 1 tsp vanilla essence
• 2-3 Tbsp milk