Red Velvet Cup Cakes

If these can't make you lick your fingers and want for more, then nothing will. All the ingredients come together and play in unison to create this happiness.

Cocoa powder and sweet vanilla absorb the flavors of each other, offering a velvety texture in turn. Buttermilk and vegetable oil blend together and decide to make these cupcakes moist, fluffy and flavorful.

Adorn these beauties with luscious dollop of cream cheese frosting and Voilla! You have just made a soft velvety landing!!!

Here's how these are made.

Ingredients:

For Cup Cakes.

1. 2 Cups Cake Flour. ( You don't have cake flour, then just substitute 2 tablespoons of plain flour with 2 tablespoons of corn starch).

2. 1 1/4 cups of Sugar

3. 1 tablespoon of cocoa powder

4. 3/4 teaspoon of baking soda

5. 1/4 teaspoon of salt

6. 1/2 cup or 113 gms of unsalted butter at room temperature

7. 1/2 cup vegetable oil

8. 1 cup buttermilk

9. 2 eggs at room temperature

10. 1 teaspoon of vanilla extract

11. 1 1/2 teaspoons of white venegar.

12. 1 1/2 tablespoons of red food colour gel

For Cream Cheese Frosting:

1. 1/2 cup unsalted butter at room temperature

2. 1 Cup or 227 gms of full fat cream cheese at room temperature

3. 2 cups of powdered sugar

4. 1 teaspoon of vanilla extract

5. 2 tablespoons corn starch

Method:

1. First we would deal with the dry ingredients. In a mixing bowl, add cake flour, baking soda, salt, cocoa powder.

2. With the help of a whisker, combine all of them together well. Set it aside.

3. Now with the wet ingredients. In an another mixing bowl add sugar and butter. With the help of a hand mixer cream them together for about 3-4 minutes. This step is important as this will help incorporate more air into the cake batter making the cup cakes lighter and fluffier.

4. Now add eggs one at a time to the butter and sugar batter. Blend untill well combined.

5. To this now add, vegetable oil, buttermilk, white venegar and vanilla extract.

6. Combine well.

7. Slowly add the dry ingredients in batches to the wet batter. Blend well. Don't forget to scrape down the sides of the bowl occasionally making sure all the dry ingredients are well combined.

8. Now in the end, add the red food colour gel and whisk it one last time until the colour is well incorporated and batter turns into a gorgeous red colour.

9. Your cupcake batter is now ready.

10. Line up your cupcake tray with paper liners.

11. With the help of an ice-cream scooper, scoop the batter into each liner making sure you are filling just half way full giving room for the cupcakes to rise.

12. In a preheated oven of 175°C, place the muffin pan in the center rack of the oven and bake for 18-20 minutes or untill the tooth-pick inserted comes out clean.

For the cheese cream frosting:

1. In a mixing bowl add cream cheese, butter, vanilla extract, powdered sugar and cornstarch and beat it well untill a smooth creamy texture is formed. This will take roughly about 4-5 minutes.

2. Your cream cheese frosting is ready. In case your frosting is runny, add powdered sugar in small quantities. Start by adding 1 teaspoon full of powdered sugar untill the desired consistency is achieved.

3. Once your cupcakes are ready and out of oven cool them on a wire rack completely.

4. Using a 2D piping tip and a piping bag, swirl the frosting in each one and boom!!! You are ready to have them. Share it with your family and friends and enjoy!!!