Red Velvet Cup Cakes

Method:

1. Pre-heat oven to 180 degree C. Line 12 muffin cups with cup cake liners. Sift together All purpose flour, corn flour, cocoa powder, baking powder and salt. Set aside.
2. Beat the butter until soft and fluffy.
3. Add icing sugar and beat at high speed for 5 minutes. or till the mixture becomes creamy, pale and fluffy.
4. Now add the egg and beat at medium high for 1 minute or until the mixture becomes soft and creamy. Add vanilla and beat till well combined.
5. Whip the curd in your mixie, Do Not add water. To this add the red food coloring and blend well.
6, Add half of the flour mix into the butter mix and fold gently ( low speed ), add half of the buttermilk mix and gently mix.
7. Add the second half of the flour mix and gently fold, add the remaining buttermilk mix and blend well. Do Not over beat.
8. In another bowl add baking soda and vinegar and mix. Pour this frizzing mixture into the cake batter and fold well.
9. Spoon this into the prepared muffin tins and bake for 15 minutes. Insert a tooth pick into the center of one of the cup cakes to check if it comes out clean. Cool on a wire rack.

Cream Cheese frosting:

1.Beat together cream cheese, icing sugar and vanilla at medium speed until well combined, maybe 2 minutes.
2. Now add the heavy whipping cream and beat at high speed, for 3 - 5 minutes until the mixture leaves beater marks and is medium to stiff peaks.
3. Fit in a big star nozzle  and squeeze the frosting on each of the cupcakes.
4. You can keep it out for a day, remaining ones can be refrigerated and thawed before serving.

Ingredients:

Unsalted butter - 70 grams
Icing sugar -  3/4 cup
Egg - 1
Pure vanilla extract - 1 teaspoon
All purpose flour -  1 cup
Corn flour - 1/4 cup
Cocoa Powder 1 tablespoon
Baking Powder - 1/2 teaspoon
Salt - 1/4 teaspoon
Thick curd - 1/2 cup ( to make buttermilk )
Red food colouring - 1 tablespoon
Baking soda - 1/2 teaspoon
Vineger - 1/2 teaspoon

Cream Cheese Frosting:

Cream cheese - 120 grams
Icing sugar - 1/4 cup
Pure Vanilla Extract - 1 teaspoon
Heavy Whipping cream - 1/3 cup (dairy or non-dairy with 30% or more fat content )

Courtesy Joyofbaking
PC A J