Red Velvet Cupcakes

Red velvet cupcakes are the most beautiful and eye-catching cupcakes. They are moist, fluffy, tangy, crumbly and slightly chocolaty. They are frosted with a homemade cream cheese frosting and every bite is heavenly. 

(Makes 12 standard sized cupcakes)

Ingredients

(Make sure all ingredients are in room temperature)

For the cupcakes 

170g salted butter (softened) 

200g granulated white sugar

3 large eggs 

215g all purpose flour 

2 tsp cocoa powder

1 tsp vanilla essence 

1 tsp baking powder

1/4 tsp baking soda

3/4 cup buttermilk *

1 tsp Wilton red food colouring gel

For the Cream cheese frosting 

200g salted butter (softned)
100g cream cheese 
50g vegetable shortening (crisco) - optional
600g Icing sugar (sifted)
1 tsp vanilla extract

Directions

1. Preheat your oven to 180 degrees Celsius for 10 minutes. (the oven should be hot when you put the cupcakes)
2. Prepare a cupcake pan lined with cupcake liners. 
3. In a large bowl, sift flour, baking powder, baking soda, and cocoa powder together. in a another bowl, whisk the eggs, buttermilk, vanilla and red food colouring. 
4. In a separate bowl, beat the softened butter and sugar until combined. Add all the sifted dry ingredients and keep beating in a low speed until the mixture becomes a sandy texture. 
5. Slowly add the wet ingredients while beating the mixture in low speed. Scrape the sides of the bowl and mix well.  
   
   
   
6. Scoop the batter evenly to the cupcake pan and tap it twice to release any air bubbles. (Fill only 2/3 rd of the cupcake mould. Use an ice-cream scoop to scoop the batter for more even cupcakes) 
7. Bake for 15-20 minutes under 180 degree Celsius. 
8. Meanwhile make the cream cheese frosting. Beat butter, vanilla, and cream cheese, shortening together and add icing sugar little at a time. Beat well. Chill the cream cheese frosting for at least one hour before piping. Put the frosting in to a piping bag with a nozzle fitted in. 
9. Once the cupcakes are baked, let it cool completely. Frost the cupcakes to desired design and decorate with sprinkle with cupcake crumbs. Enjoy!

Notes:

• You can substitute buttermilk by adding 2 1/4 teaspoons of lemon juice/white vinegar for 3/4 cup fresh milk.
• Cupcakes can be stored in room temperature for 1-2 days in the refrigerator. Red velvet cupcakes cannot be stored for a long time as it has a lot of diary in it.