How about this for mom’s gift this Mother’s Day – a tower of decadent red velvet cupcakes? I rustled up one of these for my mom-in-law last mother’s day and it was welcomed with a big hug and a kiss. I bought the tiered cake stand as a gift and packed it with cupcakes, roses and ribbons.Instead of hiding these behind patterned cardboard I loved using the ordinary plain white paper cases so you can see the rich redness of the cakes. They are dramatic and delectable and I know your moms will love.

Ingredients

Makes 24

1 cup buttermilk
2 eggs
1 ½ cups vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla essence
5 teaspoons red food colouring
2 ¼ cups flour
1 ½ cups sugar
½ cup cocoa powder
1 teaspoon bicarbonate of soda
1 teaspoon salt

250 g Philadelphia cream cheese
125 g butter
1 ½ cups icing sugar
1 teaspoon vanilla essence

What needs to be done

In a food processor mix the buttermilk, eggs, oil, vinegar, vanilla essence and food colouring.
Sift the flour, sugar, cocoa powder, bicarbonate of soda, and salt together in a bowl and mix into to the buttermilk and egg mixture.
Spoon into cupcake paper cases and cook for 15 to 20 minutes at 180° C.
Using the food processor combine the cream cheese, butter, icing sugar and vanilla essence until just combined properly (don’t make it too fluffy).
Ice the cooled cupcakes and decorate.

Bake these with love in your heart.