Black Velvet Cupcakes

Preheat oven to 170°C or 350°F and line a 12-cup muffin pan.

Sift the flour, black cocoa powder, baking soda and powder and salt into a large mixing bowl.

In a separate bowl combine the milk and apple cider vinegar and leave for 2-3 minutes.

Stir in the remaining wet ingredients and then add them to the dry, whisking until combined. Don't over-mix, just whisk until most of the lumps are gone but a few is OK.

Fill each cake mould two-thirds with the batter and transfer to the oven to bake for 18-20 minutes or until cooked through. Once done, remove from the oven and allow them to cool completely.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on low speed until creamy - about 30 seconds.

Add a cup of sifted confectioners’ sugar Beat on low speed for 30 seconds, and add the sifted black cocoa powder. Continue beating for a minute- you may need to stop and scrape down the sides of the bowl - before adding another cup of confectioners' sugar.

Add in the vanilla, milk and beat again until combined. Add half a cup more of the sugar and beat until smooth and creamy. Add the final half-cup if you need to.

The buttercream should be smooth and silky but hold its shape well. Transfer it to a piping bag and pipe onto your cupcakes to serve. I used a Wiltons 1M tip for the pictured cakes.