Red Velvet Cupcakes (RVCs)

I finally gave in and made Red Velvet Cupcakes (RVCs), despite the fact that RVCs contains lots of red coloring. In actual fact, it was darling Samantha, who kept on asking me to bake this as she was talking about how nice, tasty and great RVCs are.

True enough, RVCs are heavenly. The texture is really moist, soft and light, even though the cream cheese frosting a little bit runny (need to add more icing sugar to harden it next time) and I really need to up my piping skills. Also please only use flour and baking powder, and not self-raising flour, cause self-raising will got give the cupcakes the "puff". The "puff" will make the RVCs prettier.

Thanks Samzie for the encouragements!!!


Red Velvet Cupcakes (Recipe Source: yummylittlecooks)
Approximately 13 cupcakes

Ingredients:
150 gm cake flour (my note: DO NOT use self-raising flour)
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cocoa powder
80 gm unsalted butter, at room temperature
120 gm caster sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup buttermilk, at room temperature( or substitute by combine 1/2 cup milk + 1/2 tbsp lemon juice, set aside for 5 minutes)
1 tbsp liquid red food coloring (my note: can be reduced to 1 1/2 tsp)
1/2 tsp white distilled vinegar
1/2 tsp baking soda

Method:
Preheat oven to 180C.

Line muffin pan with paper liners.

Sift flour, baking powder, salt and cocoa powder together in a bowl.

In a jug, stir the red coloring into the buttermilk. Set a side.

Beat butter and sugar until light and fluffy.

Beat in egg, followed by vanilla extract until the mixture is smooth.

With the mixer on low speed, alternately add the flour and buttermilk in 3 additions, starting and ending with flour.Mix until evenly combined.

Combine vinegar and baking soda in a small bowl until it fizzes. Quickly add to the batter and fold through briskly until evenly incorporated.

Divide batter evenly among lined cupcakes and bake for 20 minutes or until skewer inserted comes out clean.

Let cupcakes cool before frosting.

Cream Cheese Frosting:
110 gm cream cheese
35 gm butter, at room temperature
1 tsp vanilla extract
1 1/4 cup icing sugar, sifted (my note: do not reduce the icing sugar)


Method:
Beat butter and cream cheese until fluffy.

Add in vanilla extract.

Gradually add in icing sugar and bear till creamy.