For the cupcakes

1. Preheat oven to 170C or 160C (fan).
2. Place 20 -24 liners in cupcake trays.
3. Add 1 tablespoon of white wine vinegar to 1 cup (245 grams) full fat or semi-skimmed milk and place aside for 5 minutes (or more). This provides you with your own buttermilk.
4. Sift all dry ingredients in a large bowl (ie flour, sugar, baking soda, cocoa and salt).
5. In separate mixing bowl add all wet ingredients (ie oil, eggs, red food colouring, 1 teaspoon vinegar and buttermilk).
6. Then slowly add the dry ingredients into the wet ingredients until smooth and blended. Do not over mix. You can do this with the mixer or by hand.
7. Use an ice cream scoop to evenly distribute the batter into cupcake liners until they are just over half full
8. Bake for 20 minutes on 170C (160C fan).
9. Rotate the cupcakes after 10 minutes during baking.
10. Once baked the skewer inserted into the cupcakes should come out completely clean. Another way to test is to press lightly on top of cupcakes and it will spring back.
11. Once baked remove from the oven and cool in trays for 5 minutes then move cupcakes on cooling racks.
12. Cool completely before frosting.

For the cream cheese frosting

1. Place cream cheese and butter in mixer and mix on low speed until smooth.
2. Add lemon juice and vanilla
3. Slowly add sifted icing sugar until blended
4. Pipe onto cupcakes and ENJOY!