(NOT VEGAN) Brown velvet cupcakes

Yep, 4th dish in one week! And just because I love you all so much, I've got a fifth one on the way. I made these earlier in the week but didn't have time to post up the recipe. But just to warn you, this one is NOT VEGAN. It's a classic - Brown velvet cupcakes. Yes it should be red velvet, but you have to use (good quality) non-natural food colouring in order to make them come out red (otherwise they comes out brown anyway) and I would rather not use that. Of course they taste just as scrumptious especially when fresh. I can't take all the credit for these, I had a girly baking session with two of my best friends and so we baked them together - thanks guys :D .

Makes 18-20 cupcakes
Ingredients
225 g unsalted butter
4 tbsp water
55 g cocoa powder
3 eggs
250 ml buttermilk
2 tsp vanilla extract
2 tbsp non-natural red food colouring (if you want - though why not go for another colour :p)
280 g plain flour
55 g cornflour
1.5 tsp baking powder
280g caster sugar
Frosting
250 g light soft cheese (the original recipe calls for full-fat, but we went for the lighter option - just as yummy but not as rich so it's your choice!)
40 g unsalted butter
3 tbsp caster sugar
1 tsp vanilla extract
Method

1. Preheat the oven to 190°C and get the cupcake cups ready
2. Heat the butter, water and cocoa powder gently in a small saucepan, stirring until melted and smooth without boiling. Remove from heat and allow to cool slightly
3. Beat together the eggs, buttermilk, vanilla extract and food colouring (optional) until frothy. Beat in the butter mixture. Sift together the flour, cornflour and baking powder and stir into the mixture with the sugar
4. Ladle the mixture into the cupcake cups and bake for 20-25 minutes, or until risen and firm to the touch. 
5. For the frosting, beat together all the ingredients until smooth and spread on the cupcakes when they have cooled - we also decorated them, this is definitely the fun part!

Vegan red velvet recipe coming soon - watch this space!