Begin by preheating your oven to 180°C and lining a muffin tin with cupcake liners.
Take a bowl and sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to blend the dry ingredients.
In a separate bowl, whisk together the white vinegar, vanilla extract, vegetable oil, egg, buttermilk, and red food coloring until they are well incorporated.
Gradually combine the wet ingredients with the dry ingredients, stirring until the batter is smooth and free from lumps.
Divide the batter equally among the cupcake liners, filling each to about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a cupcake emerges clean.
Remove the cupcakes from the oven and allow them to cool in the muffin tin for approximately 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a mixing bowl until the mixture is smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is thoroughly combined and fluffy.
Once the cupcakes have cooled entirely, frost them with the cream cheese frosting using either a piping bag or a spatula.
You have the option to decorate the cupcakes with additional red velvet crumbs or any other decorations of your preference.
Enjoy your homemade Red Velvet Cupcakes!
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