Red velvet cupcakes

Liberty's tips for the perfect red velvet cupcakes:

• For a twist, I sometimes add a handful of white chocolate chips to the batter before baking – they melt into little pockets of sweetness that pair beautifully with the tangy frosting
• For an extra-smooth cream cheese icing, I always make sure the butter is really soft before beating it with the icing sugar. This helps create a light, fluffy texture and makes it much easier to pipe or spread.
• I often bake the cupcakes a day ahead and store them in an airtight container, then frost them just before serving. Any leftovers should be kept in the fridge because of the cream cheese frosting, but I bring them back to room temperature before eating for the best flavour and texture.
• If you don’t have buttermilk to hand, I’ve found that kefir or even a mixture of milk with a splash of lemon juice works well as a substitute, helping to keep the cupcakes lovely and moist.
• For the best red colour, I use a good-quality red food colouring gel rather than liquid colouring. It gives a more vibrant finish without affecting the flavour of the batter.