Red Velvet cupcake

Red velvet cupcake

Ingredients 

2 c. plain flour

1 tsp. of baking powder

1 tsp. baking soda

1 tsp. salt

2 tbsps. unsweetened cocoa powder

2 c. sugar

1 c. vegetable oil

2 eggs 

1 c. buttermilk

2 tsps. vanilla extract

1-2 oz. red food colouring (I used 2 1/4 tsp. of gel food colouring)

1 tsp. distilled white vinegar

1/2 c. of prepared plain hot coffee (don't skip this ingredient)

Method:

Pre-heat the oven to 325° F/ 170° C.

In a mixing bowl, whisk the flour, baking powder, baking soda, cocoa powder and salt.

Mix the sugar and vegetable oil in another bowl. If using gel food colouring, add it in at this stage. You might want to temper the colour (mine's too red, I think). Add in the eggs, buttermilk, vanilla and food colouring. Stir before adding the coffee and vinegar. Blend everything together. 

Use a large mixing bowl to combine all the ingredients together. Put about a quarter of the dry ingredients in the mixing bowl. Add the wet ingredients gradually, alternating with the dry ingredients, mixing after each addition just until combined. The batter will quite liquid.

Divide the mixture into prepared cup

Bake for 30-40 minutes or when a cake tester comes out clean. Do not over bake. 

CREAM CHEESE SWISS MERINGUE BUTTERCREAM

3 egg whites

2/3 c sugar

10 tbsp butter, cubed and at room temperature

1 tsp vanilla

4 oz cream cheese, cubed and at room temperature