Name: Red velvet cupcakes recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: Cake flour - 1.25 cups; Baking powder - 1/4 teaspoon; Salt - 1/4 teaspoon; Cocoa powder - 1 tablespoon; Unsalted butter - 1/4 cup; Sugar - 3/4 cup; Egg - 1; Vanilla extract - 1/2 teaspoon; Butter milk - 1/2 cup; Liquid food color (red) - 1 tablespoon; Vinegar - 1/2 teaspoon; Baking soda - 1/2 teaspoon; Cream cheese frosting :; Cream cheese - 180 gram; Vanilla extract - 1/2 teaspoon; Icing sugar - 1/2 cup; Heavy/double cream - 2/3 rd cup

Ingredients Serving: 6

Cake flour - 1.25 cups
Baking powder - 1/4 teaspoon
Salt - 1/4 teaspoon
Cocoa powder - 1 tablespoon
Unsalted butter - 1/4 cup
Sugar - 3/4 cup
Egg - 1
Vanilla extract - 1/2 teaspoon
Butter milk - 1/2 cup
Liquid food color (red) - 1 tablespoon
Vinegar - 1/2 teaspoon
Baking soda - 1/2 teaspoon
Cream cheese frosting :
Cream cheese - 180 gram
Vanilla extract - 1/2 teaspoon
Icing sugar - 1/2 cup
Heavy/double cream - 2/3 rd cup

Instructions

1. Sieve the cake flour along with baking powder,salt, and cocoa powder. Keep aside.
2. Now whisk fee butter along with the sugar until little fluffy.
3. Then add the vanilla extract and the egg. Whisk it further until it forms a foamy paste.
4. Add the liquid color to the buttermilk and mix.
5. Now fold in the flour mix and the buttermilk into the egg mix, in two parts alternatively.
6. Now mix the baking soda with the vinegar and pour this immediately into the above cake batter.
7. Fold it in quickly and scoop the batter into muffin tray lined with muffin liners. (Makes about 12 cupcakes)
8. Bake these in a preheated oven at 175℃ for 20-23 minutes or until a tooth pick comes out clean.
9. Take the cupcakes out of the oven and let him cool completely.
10. To make the frosting,whisk the cream cheese for few minutes and then add the vanilla & the icing sugar. Whisk for few minutes.
11. Then slowly add the heavy cream into the above whilst whisking it. Once desired consistency is acquired,pour this into an icing bag and pipe the cupcakes. Chill these and serve.
P.S : The heavy cream can be replaced by whipping cream in which case, the whipping cream has to be whipped separately and then folded into the cream cheese - icing sugar mix.
Cake flour - take 1.5 cups of all purpose flour, remove 3 tbsp of it and add 3 tbsp of cornflour. Sieve t together and the cake flour is ready to use.
Buttermilk - take about 1 cup of full fat cold milk and add 1 tbsp of lemon juice to it. Let it stand for 10 minutes and the buttermilk is ready to use.

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