Red Velvet Cupcakes

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First bake in the new kitchen using the new oven! I’ve done this many times before but it seems to the more popular recipes since I either keep getting orders or my friends will ask for the recipe. So here it is! I altered the recipe by using apple cider vinegar instead of white distilled vinegar. Enjoy!

Red Velvet Cupcakes (makes 10-12)

Ingredients A:
125g cake flour (plain flour also can)
10g cocoa powder
1/4 tspn baking powder
1/4 tspn salt
*sift all these ingredients into a bowl and set aside

Ingredients B:
57g unsalted butter
150g caster sugar
1 tspn vanilla essence

Ingredients C:
1 egg
1/2 cup buttermilk
1 tablespoon liquid red food coloring

Ingredients D:
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
*mix the baking soda and vinegar only at the last minute before adding to the batter.

  1. Heat oven to 180 deg
  2. Beat ingredients B in a mixer till light and fluffy, for about 4 minutes. Add in ingredients C gradually, bit by bit. Lower down the speed to the lowest and gradually mix in ingredients A. Once incorporated, quickly mix in the baking soda and vinegar mixture into the batter and stir till well combined.
  3. Divide batter equally into cupcake tin and bake for about 18-20 mins, or until a skewer comes out clean when inserted.

Cream Cheese Frosting

Ingredients:

1 pack Philly cream cheese
1 cup heavy whipping cream
1 teaspoon vanilla essence
1 heap tablespoon caster sugar

Beat cream cheese with sugar and vanilla for about 4 minutes. Add in whipping cream slowly and beat in a mixer for about 5-6 minutes, until hard peaks are formed.

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