Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases. To a large bowl, add the, self-raising flour, bicarbonate soda, cocoa powder and salt. Mix together and set aside.
Melt the butter in the microwave at 20 seconds increments then set aside to cool. Once the butter has cooled mix in the sugar and vegetable oil. Mix in the eggs, vanilla extract and buttermilk then add and mix in the white distilled vinegar and red food colouring.
Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once combined and smooth, spoon the mixture into the muffin cases. As I previously mentioned, if you use cupcake cakes then the recipe will make around 16.
Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the muffin tin for 15 minutes then transfer the cupcakes to a wire rack to completely cool.
To make the cream cheese frosting, add the butter to a stand mixer bowl. If using a hand whisk then add to a large mixing bowl. Using a paddle attachment cream the butter until it is light and fluffy. Beat in the cream cheese and icing sugar until fully combined then place the bowl in the fridge while you prepare your piping bag.
Once you have prepared your piping bag, use a spoon and add the cream cheese to the piping bag then pipe the cream cheese frosting onto your red velvet cupcakes.