Preheat the oven to gas mark 4/350oF/180oC and line a 12-count muffin tin with 12 muffin cases.
To a large bowl, add the, self-raising flour, bicarbonate soda, cocoa powder and salt. Mix together and set aside.
Melt the butter in the microwave at 20 seconds increments then set aside to cool. Once the butter has cooled mix in the sugar and vegetable oil. Add the eggs and vanilla extract then combine then add in the buttermilk, sour cream, white distilled vinegar and red food colouring and mix together
Pour the dry ingredients into the wet ingredients and combine all the ingredients together. Once combined, spoon the mixture into the muffin cases. As I previously mentioned, if you use cupcake cakes then the recipe will make around 15.
Bake for 20 – 25 minutes or until a cake tester comes out clean. Once you remove them from the oven, allow to cool in the muffin tin for 15 minutes then transfer the cupcakes to a wire rack to completely cool.
To make the cream cheese frosting, add the butter to a stand mixer bowl. If using a hand whisk then add to a large mixing bowl. Using a paddle attachment cream the butter until it is light and fluffy. Beat in the cream cheese and icing sugar until fully combined then place the bowl in the fridge while you prepare your piping bag.
Once you have prepared your piping bag, use a spoon and add the cream cheese to the piping bag and pipe the cream cheese frosting onto your red velvet cupcakes.