Red Velvet Cupcakes

Cupcakes

• 350g plain flour
• 2 tablespoons cocoa powder
• 1 teaspoon bicarbonate soda
• 1 teaspoon baking powder
• 315g caster sugar
• 250ml butter milk
• 185ml vegetable oil
• 2 eggs 
• 3 teaspoons red food colouring 
• 2 teaspoons white vinegar 

Cream Cheese Icing 

• 250g cream cheese
• 100g butter
• 195g icing sugar
• 1 teaspoon vanilla extract
• sprinkles to decorate  

The first step into making these cupcakes is to preheat the oven to 180C. Line a cupcake try with cupcake cases and set it aside. 

Sift 350g of plain flour into a bowl along with, 2 table spoons of cocoa powder, 1 teaspoon of bicarbonate soda and 1 teaspoon of backing powder. Gradually stir in 315g of caster sugar.

Whisk the 250ml of buttermilk,  185ml of vegetable oil, 2 eggs, 2 teaspoons of white vinegar and add 3-4 teaspoons of red food colouring, depending on how red you want the mixture to be. Add the buttermilk mixture and stir until combined, I used and electric mixer to speed up the process. 

Divide the mixture among the prepared cupcake cases, I managed to fill 15 cases. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. After they are baked, transfer them to a wire rack to cool completely.

To make the cream cheese icing, use and electric mixer to beat the 250g of cream cheese, 100g of butter, 195g of icing sugar and teaspoon of vanilla extract in a bowl. Mix the icing until the mixture becomes smooth and of a cream colour. Once you have made the icing, speed or pipe it onto the cupcakes anyway you would like to. I chose to spread it on top using a knife, then added some sprinkles to the top.