Red Velvet Cupcakes

Red velvet cupcakes is one of my Dandelions favourite and the most request cake in my house. I decided to give in to their request and bake red velvet cupcakes with cream cheese frosting. Their wish came true and it made me very much happy.

Since i'm not into food coluring, i used natural method to dye my cake batter using beetroot. Blend beetroot with little water, strain and add to the batter for the beautiful reddish hue. You could hardly taste the earthy or raw flavour of the beetroot in your bake thus, no worries ya 😉.

Thank goodness i still have some leftover cream cheese from my previous bake which, comes handy in this gorgeous bake. Rich and creamy frosting with soft and spongy base of the cake is simply irrestible.

Ingredients

For The Cake

2 1/2 cups all purpose flour
1 1/3 cups granulated white sugar
1 cup buttermilk,room temperature
2 eggs, room temperature
1/2 canola oil
3 tbsp cocoa powder
1 tsp baking soda
1 1/2 tsp baking powder
2 tbsp distilled vinegar
1/8 tsp salt
5 tbsp beetroot juice
1 tsp vanilla extract

Cream Cheese Frosting

450 g or 2 cups cream cheese,softened
4 cups confectioners sugar
6 ounces unsalted butter
1 tsp vanilla extract
2 tbsp whole milk

Methods

For The Cake

Preheat oven at 350' F or 180' C. Grease a 12 mould cupcake pan an keep aside.

In a large bowl, sift together all purpose flour,baking powder,baking soda,cocoa powder and sugar. Keep aside.

In another bowl,whisk together buttermilk,vinegar, beetroot juice and vanilla extract.

Using a stand/hand mixer, beat together sugar and oil for 1-2 minutes. Add eggs one at the time and beat till pale and fluffy.

Add one third of the dry ingredients and then add in one half of the wet ingredients. Add another 1/3 of the dry ingredients and the remaining of the wet ingredients. Finish off with the remaining dry ingredients and beat until well incorporated.

Divide the batter evenly into the prepared muffin pan making sure to fill up to 3/4 full. Bake for 15-20 minutes or until a skewer inserted in the center on the cake becomes clean.

Remove from oven and let the cake cool on the cake pan for 5 minutes. Transfer the cake on a cooling tray and let it cool completely.

For Cream Cheese Frosting

Using a stand/hand mixer, beat the butter on high speed for about 30 seconds. Add the cream cheese and continue beating for another 1 minute.

Reduce the speed to low, start adding the confectioners sugar 1 cup at the time until smooth and fluffy.

If the mixture too stiff beat the milk to loosen it. If the mixture too loose add 1 tbsp of confectioners sugar one at a time until you get the desirable consistency.

Fill a piping bag fitted with a star tip nozzle and pipe the frosting on each cupcakes.

Serve.