Red Velvet CupCakes

Ive already posted Red Velvet cake before. This is the same. My family just cant get enough of this delicious melt in the mouth cake. So I keep making and thought will share the recipe for around 20 cupcakes.

Maida/All purpose Flour:  1 and 1/3 cups

Corn Flour: 1/4 cup

Eggs: 2

Cocoa Powder: 4 tsp

Baking Soda: 1/2 tsp

Salt: 1/4 tsp

Butter: 1/4 cup

Granulated Sugar: 1 cup

Veg Oil: 1/2 cup

Vanilla: 2 tsp

White Vinegar: 1/2 tsp

Liquid food coloring (I used tomato red food coloring for cakes) : 2 tbsp

Butter Milk: 1/2 cup (or you can use 2 tbsp milk and rest curd to make it 1/2 cup and whisk and use)

Preheat Oven 180C

Line 2 muffin pans with cupcake liners (this makes 22 cupcakes)

Sift the corn flour, all purpose flour, baking soda,salt and cocoa thrice. Keep aside

Beat the butter and sugar till they are mixed well.

Add oil and beat again till everything is mixed.

Add the eggs and vanilla and beat again till everything is creamy.

Beat in the vinegar and food coloring and beat for a few minutes.

Now add the dry ingredients and buttermilk alternately and beat on low till everyhting is mixed well.

Spoon the batter into cupcake liners filling 2/3 of the way full.

Bake till done  (15 to 20 mts depending on ur oven) till a toothpick inserted comes out clean.

Make sure you dont overbake as these cakes dry out fast.

Allow to cool completely before frosting.

Cream Cheese Frosting:

Butter: 1/4 cup

Cream Cheese: 200 gms

Icing Sugar: 2 cups

Vanilla: 1 tsp

Beat the cream cheese, butter, vanilla and sugar till smooth.

Beat on high for 2 minutes.

Frost cooled cupcakes with a star tip.

You wont get a star finish as the frosting is a little thin.

Recipe Courtesy: Sallys Baking Addiction