I ♥ Red Velvet Cupcakes

I have seen these wonderful red cupcakes pop up in different places over the internet so I definitely HAD to try them.We made some for our neighbour as a thank you for helping us out and also used the same recipe for the little man's birthday cake.  
A few tips, these cupcakes do tend to rise a bit...as I found out, so don't fill your cupcake papers too high, maybe 2/3 full. I didn't add cocoa but I think I will next time.
I also didn't have any buttermilk on hand so I just made my own which is 1 tablespoon of vinegar in a cup and then fill up to 1 cup with milk, set aside for about 10 minutes at room temperature and that's your buttermilk.

Red Velvet Cupcakes  
Ingredients

• 2 1/2 cups self- rising flour, sifted
• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil
• 2 eggs, room temperature
• 2 1/2 tablespoons red food colour
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar

• Preheat oven to 180℃/350℉. Line cupcake tins

• In a medium bowl, sift together flour and baking soda. Set aside

• Combine sugar, vegetable oil, eggs, vinegar, and vanilla. Beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour has been incorporated. Slowly add buttermilk. Add food colouring, and beat to combine  

• Divide batter amongst cupcake tins, remember, only about 2/3 full. Bake until a cake tester inserted into the middle comes out clean, about 18-20 minutes  
• When completely cooled, ice with cream cheese frosting.

Ingredients

• 150g butter, room temperature
• 250g cream cheese, room temperature
• 3 cups icing mixture, sifted
• 1 teaspoon pure vanilla extract

method

• Beat butter and cream cheese until well combined. Add vanilla and sift in 1 cup of icing mixture and beat until combined. Then sift in the remaining sugar and mix until smooth and thick, about 8 minutes.

enjoy ♥
✗ ♥