Seasonal Recipe - Red Velvet Cupcakes

Ingredients

2 cups vegetable oil  (1 cup = 8 fl. ounces)
2 cups sugar
2 eggs
3 tablespoons of cocoa powder
2 ounces red food coloring
2 ¼ cups all purpose flour / plain flour
⅛ teaspoon of salt
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon   baking soda / bicarbonate of soda
1 tablespoon white vinegar

For  the frosting:
8 ounce package of cream cheese, room temperature
1 stick of butter, softened (1 stick = 4 ounces)
2 teaspoons vanilla extract
2 cups confectioner's sugar / icing sugar
1 tablespoon of milk

Preparation

Preheat oven to 350 degrees F / 180 Celsius

In a mixer, combine the vegetable oil, sugar and eggs until creamy. In a separate small bowl, combine the cocoa powder and the food coloring and stir. Once you have a thick paste, add it to the mixer.

In a medium bowl, combine the flour and salt with a whisk and then set this aside. These are your flour mixture.

In a liquid measuring cup, combine the vanilla extract and the buttermilk. Stir and set this aside also. This is your buttermilk mixture.

Add half of the buttermilk mixture to the mixer and stir at a low speed. Then add half of the flour mixture. Alternate adding the buttermilk mixture and the flour mixture until all of the ingredients have been combined. Next, fold the baking soda/bicarbonate of soda and vinegar into the mixture.

Line your muffin tray with paper liners and then evenly distribute the batter among the cups.

Bake for 30-35 minutes. Let the cupcakes cool before frosting them.

 

 

 

Preparing the frosting

In the mixer, beat together the cream cheese, butter and vanilla extract until they are light and fluffy. Slowly add the confectioner's sugar/icing sugar and continue mixing until there are no lumps. You may add milk in order to thin out the frosting mixture if needed.