Red velvet Cupcakes with cream cheese frosting

Oh... my 1st oct baking. haaiizzz... so fun, so tiring, so worth it. F have been sendin me this recipe and saying his frens would like me to try this cupcake recipe. I was like .. eehh..... OK... as I thought cup cakes and muffin is almost the same... so I just didnt bother much at all. Just last week, F is saying his fren requested me to do it for their hari raya mini potluck... I was a bit lazy tat time cos i have church service for the thurs and fri and weekend going to Miri for opne house and Sunday having wedding dinner... I was like .. Gosh. do I have the time. But there goes... Fri nite after my service, I told F , I want to try to make it now. So i make my first batch. with ugly frosting.... and my second trial, it on sunday afternoon after my trip from Miri, and I spend more time on the frosting.. and some weird patterns have been created. hahaa... the most impt thing is to make sure the person eating it is enjoying... I m proud to says there all like it... so i m satisfied. here comes the recipe..


Ingredient:
1 1/2 cups of sugar
1/2 cup of butter, room temperature
2 eggs, room temp.
2 1/3 cups of cake flour
2 tbsp of cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup of buttermilk
1 tbsp red colouring
1 tsp vanilla extract
1 tsp distilled white vinegar

Method:
1. pre heat oven to 180 deg. cel.
2. beat the butter and sugar in the cake mixer for 3 minutes on medium speed until light and fluffy.
3.add the egg one at a time, beat until each is fully incorporated. be sure to scrape the sides of the bowl to have even mixing.
4.In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt.
5. In another bowl, whisk together the buttermilk, vinegar, vanilla extract and red food colouring.
6. Add 1/4 of the dry ingredients to the egg batter and mix, then add 1/3 of the wet ingredient. continue adding dry, wet and ending with the dry ingredient.
7. scoop into the cupcakes papers, about 1/2 or 3/ full.
8. Bake for 18-22 minutes or until a toothpick come out dry n clean. Rotate the pan after 15 minutes to ensure even baking.
9. Allow to cool for few minutes in the pan then put on the wire rack to cool completely. Makes about 15 to 18 muffins size cupcakes.


Frosting ingredient;
1/2 cup butter
250g cream cheese
1 1/2 cup icing sugar
1 tsp vanilla extract

Method
1. Cream the butter and the cream cheese together, using the cake mixer and hand mixer for few minutes till it incorporated. scrape down the side for even mixing.
2. add the vanilla extract.
3. add the icing sugar, pipe onto the cooled cupcakes.

happy trying!~!