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6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When the cupcakes are cold, spoon the cream cheese frosting on top.
Tips: To make a red velvet cake instead, double the quantities belowabove, divide between three 20-cm cake tins and bake for 25 minutes at the same oven temperature.
