Red Velvet Cupcakes with Cream Cheese Icing

 Ingredients :

1 ¼ cups flour  (160 gms)

¾ cups sugar (150 gms)

½  tsp salt

½ tsp baking soda

11/2 tsp vanilla

1 tbsp Cocoa powder

¾ cup veg. oil

½ cup buttermilk (  or ¼ cup yoghurt + ¼ cup water)

1 egg

1 tbsp red colour

½ tsp vinegar

Sift together flour, salt, baking soda, cocoa powder.

In a separate bowl whisk together buttermilk, oil, eggs, food colour, vinegar & vanilla.

At medium speed while mixing, add the dry ingredients gradually to the wet mixture until well combined.

Add paper cases in a cupcake baking tray and add the batter with a spoon  into the paper case. 

Makes 12-15 cupcakes. Bake @ 180 degree C for 18-20 minutes.  Insert a toothpick  in the center, it's done if it comes out clean. Cool completely before frosting.

Cream Cheese Icing

113 gms Philadelphia cream cheese at  room temp.

56 gms butter

1/2 cup icing sugar

½ tsp vanilla

Beat cream cheese  and butter until smooth and creamy for 4-5 minutes.

Sift in Icing Sugar , add vanilla & mix till nicely combined. Add a drop of desired colour. I filled half pink and half white icing in the piping bag  for two tone colour.

Fill it in the icing bag and pipe it on the cupcakes and serve. Optional decorate it with  colourful sprinkles. 

I also made this  red velvet cake (same recipe) with double quantity. 

Divide the batter equally & bake it in 2 round baking trays at 160 deg C for 1 hour  individually so the cake does not puff up too much in the middle, stays flatter giving you even layers. 

Cool the cakes completely. Prefer to bake the  cakes on the previous day. 
With a serrated knife level each cake into 2 equal layers .  Spread the icing between layers and  over top and sides of the four layered cake. (Note : You have to  triple the icing quantity).  

With a star nozzle decorate the cake with beautiful roses all around.  

I also made another red velvet layered cake but used butter cream Icing. Made it for an event at work Guess the Weight of the Cake???