• If you haven't already. Make sure your butter and cream cheese are out of the fridge.

Cupcakes

• Preheat oven to 170°C/160°C fan. Line a cupcake tray with 12 paper liners.
• In a large mixing bowl beat the butter until creamy, about 1 minute. Add the sugar and oil and continue beating together, scraping down the bowl as necessary. Continue doing this until lightened for 4-5 minutes until it becomes lighter in colour and texture.
• Add the eggs, one at a time, beating well after each addition.  Add your vanilla extract and red food colouring and mix well.
• Now time to add your dry ingredients - flour, bicarb of soda, cocoa and salt. Mix until just incorporated.
• Finally add your vinegar and buttermilk. Stir until just combined and try not to overmix.
• Divide the mixture between the 12 cupcake liners until each is about ¾ full.
• Bake for 20 minutes. The cupcakes' centres should spring back when lightly touched and a toothpick inserted in the center comes out clean. Don't open the oven door for the first half of the bake or the cupcakes might sink in the centre.
• Leave cool before icing the cupcakes.

Whipped Cream Cheese Icing

• Beat the butter for 2-3 minutes until lighter in colour. This is to make sure your icing will be whipped, but also to help with the colour.
• Add the cream cheese, icing sugar and vanilla and beat for about five minutes until it is light and fluffy.

Assembly

• Fill a piping bag that's been fitted with a nozzle, I used a 2D closed star.
• Pipe a swirl on top of each cupcake.
• Enjoy