I have always enjoyed baking and I have recently rediscovered this passion of sweet treats and freshly baked home made biscuits. There is nothing better than the satisfaction of preparing these lovely goodies for family and friends, and just sitting back and watching their faces smile with delight.
I hope you give this recipe a try and please leave me your feedback 🙂
How to Prepare the Red Velvet Cupcake?
- 125 ml Vegetable Oil
- 250 g Castor Sugar
- 2 large Eggs
- 1 ½ cups of Buttermilk
- 1 teaspoon Vanilla essence
- 1 teaspoon Food coloring (Red Gel)
- 250 g Cake flour
- 2 Teaspoon Cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Bicarbonate of soda
- 1 teaspoon White Vinegar
- A pinch of Salt
Preheat the oven to 180 ° C.
Grease muffin pan (12 Cups) with paper cupcake holders.
In a medium mixing bowl, sift together the cake flour, baking powder, castor sugar, bicarbonate of soda, salt, and cocoa powder. Then add to the food processor.
In a separate large bowl gently beat together the vegetable oil, buttermilk, eggs, red gel food coloring, white vinegar, and vanilla essence.
Then add the sifted dry ingredients to the wet ingredients and mix well until smooth and thoroughly combined for one minute.
Divide the batter evenly in each paper cupcake holder.
Bake in the oven for about 20 minutes,
Remove from the oven and leave to cool completely before frosting.
How to Prepare the Cream Cheese Frosting?
- 100 g Butter
- 125 g Cream Cheese
- 250 g Icing Sugar
In a food processor beat the cream cheese and butter together until smooth.
Add the icing sugar on medium speed, beat until smooth and fluffy.
Increase the speed to high and mix until very light and fluffy.
The tricky part is icing the cupcakes you can use a spoon or a piping bag. With swift hand movements and techniques it can be achieved.
Add your toppings to the cupcakes and you are all done.