Red Velvet Cup- Tarts

Preheat the oven to 175 degrees C and line a 12 greased muffin tins with the butter crust prepared earlier. You can also use tart tins with the crust inserted. Sift together the flour, baking powder, salt, and cocoa powder.

Beat the butter until it is soft, then add the sugar and beat until it is light and fluffy. Add the egg and beat until it is incorporated. Add the vanilla extract and mix well. Then whisk the buttermilk with the red food colouring.

Alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour, while mixing slowly.

Take a small cup, combine the vinegar and baking soda together. Allow this mixture to fizz and then quickly fold into the cake batter.

Pour this batter evenly among the 12 muffin cups and smooth the tops.

Bake them in the preheated oven for approximately 25-30 minutes or until a toothpick inserted in the center of the cupcake comes out clean and the tart is crisp and baked through.

You may choose to prebake/blind bake the crusts prior to inserting the filling.

Serve them warm for best taste.