Red velvet cupcakes with cream cheese frosting

Preheat oven to 180C/160C fan-forced. Line 16 holes of 2 x 12-hole, 2 tablespoon-capacity flat-based pans with paper cases.

Using an electric mixer, beat butter and sugar for 3 to 4 minutes or until light and fluffy. Beat in egg, vinegar and food colouring until combined. Sift flour and cocoa powder over butter mixture. Add buttermilk. Fold until just combined.

Spoon mixture evenly between paper cases. Bake for 14 to 16 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand cakes in pan for 5 minutes. Turn out onto a wire rack to cool.

Meanwhile, make Cream cheese frosting: Place cream cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.

Spoon frosting into a piping bag fitted with a 1cm fluted nozzle. Pipe frosting on to cakes. Sprinkle with grated chocolate. Serve.