Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting for my love as tomorrow is our anniversary 🧁❤️ Happy 520 to everyone in advance 🤗

I put on “our” show, Mike and Molly while I baked these and so many memories came flooding back. Can’t believe time passed so fast. Forget about money, cars, status etc, let’s all cherish the little moments in life with the people we love. That is what truly matters at the end 💗

Recipe adapted from Miss Munira.

Ingredients:

• 60g Unsalted Butter, at room temperature
• 150g Caster Sugar
• 1 Egg
• 10g Cocoa Powder
• 20ml Red Food Colouring (4 tsp)
• ½ tsp Vanilla Exract
• 125ml Buttermilk (I mixed 1 tbsp white vinegar with ½ cup milk)
• 150g Plain Flour
• ½ tsp Salt
• ½ tsp Bicarbonate of Soda
• 1½ tsp White Vinegar

Method:

• 1. Preheat the oven to 170°C.
• 2.  In a bowl, sift together the cocoa powder, flour and salt. Set aside.
• 3. In a separate bowl, place the butter and the sugar in a bowl and beat until light and fluffy and well mixed.
• 4. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. Add red food colouring and vanilla extract until everthing is smooth.
• 5. Turn the mixer down to slow speed and slowly  alternate flour and buttermilk in 2 additions. Once everything is fully combined, in a small bowl, combine vinegar and bicarbonate of soda and pour it immediately as it sizzles into the batter. Mix it in quickly until fully incorporated.
• 6. Pour the batter into greased tins and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cake to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

• Frosting:
  
  250g cream cheese, softened
  120g butter, softened
  About ⅔ cup icing sugar (to taste)
• Beat cheese and butter until combined.
  Sift in icing sugar in small amounts and mix until smooth. Adjust sugar according to preference.