Classic Red Velvet Cupcakes

Recipe source: Bakerella / On Sugar Mountain Recipes

Ingredients:

2 1/2 cups flour ( I used superfine flour )

1 cup castor sugar

1 tbsp cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs ( I used size C )

1/2 cup vegetable oil

1 cup buttermilk ( I used 1 cup fresh milk +1 tbsp vinegar, set aside it for 10 minutes ) 

1 tbsp vinegar

1 tsp vanilla

red food coloring

Method:

Preheat oven to 175C degrees and line 2 cupcake pans with paper liners.

In one large bowl, whisk together first 5 ingredients (flour through salt) until well combined.

In a separate, large bowl, whisk together the next 6 ingredients (eggs through food colouring) until well combined.

Pour wet ingredients over dry and mix on the lowest speed your mixer has until you reach a smooth consistency.

Pour 1/4 cup to 1/3 cup batter into each cupcake liner, filling them about 2/3 full.

Bake at 350F for 15-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool in pan for a few minutes before carefully removing to wire rack to cool completely

Cream Cheese Frosting:

Ingredients:

1 cup butter, at room temperature

8 oz cream cheese, softened

1/3 cup slightly less than 1/3 cup icing sugar

1 tsp vanilla

Method:

Cream butter and cream cheese until well combined. Add vanilla.

Working with 1 to 2 cups at a time, beat in the icing sugar.

Beat until smooth consistency is reached.