DK Red Velvet Cupcakes
Serves 12 | Easy
For the purist these cupcakes only go with cream cheese frosting. But try them with vanilla cream as well; they will melt in your mouth to soften your heart :)
Top the cupcakes with swirls of cream and your desired mini decoration for a celebration look
For Cake Batter You Need
2½ cups all purpose flour
1½ cups sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract (preferably Madagascar Burbon)
Red food coloring (optional, quantity optional to required shade)
Preheat oven to 350°F.
Place all dry ingredients in bowl; mix all to blend.
In a separate bowl, lightly beat eggs with fork; add oil and mix to blend. Add egg mixture to dry ingredients and whisk until smooth. Add buttermilk & vanilla to mixture as well as food colouring if using. Whisk till combined. Pour into cup-lined cupcake tins. Bake in preheated oven for 18-20 minutes or until toothpick comes out clean. Cool on wire racks for ten minutes and remove from pans.
For Cream Cheese Icing You Need
½ stick butter
8 oz cream cheese
1 lb powdered sugar
dash of salt
½ tsp vanilla
1 cup chopped nuts (optional)
Mix icing ingredients together until light and fluffy. Use to frost and fill cupcakes.
If desired, top cupcakes with edible decorations (try fondant ribbon flowers, leaves, mini butterflies, mini animal shapes... etc).