Red Velvet Cupcake

Method:

• In a bowl, add butter
• Cream the butter
• Add sugar to the butter
• TIP: Don't try and dissolve the sugar
• Once the butter and sugar become uniform, add the egg
• Mix well
• Once the mixture is homogenous, add the vanilla essence
• Keep the wet mix aside
• In a bowl, add the flour
• Add cocoa powder
• TIP: Sift the cocoa powder before use
• Mix well
• Add baking powder
• Add salt
• Mix well
• Keep the dry mix aside
• To the buttermilk, add the red colour
• Keep the colour mix aside
• Add the dry mix to the butter mix
• TIP: Add only half the mix at a time
• Mix well
• Add the red colour
• TIP: Don't panic if the mix is lumpy
• Add the rest of the dry mix
• Mix well
• Add the baking soda to the vinegar
• Mix it and add it to the red mixture
• Mix well
• Fill the mixture into the cupcake moulds
• Bake in a preheated oven at 180 degrees for 12 mins
• For the frost:
• In a bowl, add the cream cheese
• TIP: Ensure the mixture is at room temperature
• Add the icing sugar
• TIP: Sift the icing sugar before use to avoid lumps
• Cream the mix
• Pour in the cream
• Mix till smooth
• Add vanilla essence to add flavour to the cream
• TIP: Refrigerate for 1 and 1/2 hrs before use
• Put the cream into a piping bag and ice the cupcakes
• The cupcakes are ready to serve