Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Cuisine: Pakistani
Ingredients: 1 1/3 cups flour; 1 tbsp cocoa powder, unsweetened; 1 1/2 tsp baking powder; Pinch salt; 4 tbsp unsalted butter, softened; 2/3 cup caster sugar; 2 large eggs, at room temperature; 1/3 cup vegetable oil; 1/2 cup buttermilk, at room temperature; 1 tsp vanilla extract; 1 tbsp red food coloring; 170 g cream cheese, softened; 1/2 tsp vanilla extract; 100 g whipping cream

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Red Velvet Cake is a striking scarlet color that’s velvety and soft, with a hint of vanilla and chocolate flavor. Topped with fluffy cream cheese frosting, it loves to steal the limelight. And we happily let it!
#ambassador

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

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Ingredients

DRY INGREDIENTS:
1 1/3 cupsflour
1 tbspcocoa powder, unsweetened
1 1/2 tspbaking powder
Pinchsalt
WET INGREDIENTS:
4 tbspunsalted butter, softened
2/3 cupcaster sugar
2large eggs, at room temperature
1/3 cupvegetable oil
1/2 cupbuttermilk, at room temperature
1 tspvanilla extract
1 tbspred food coloring
CREAM CHEESE FROSTING:
170 gcream cheese, softened
1/2 tspvanilla extract
100 gwhipping cream

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Steps

1

Sift Dry ingredients together into a bowl. Put the butter in a separate bowl and beat for 1 minute. Add sugar then beat for a further 2 minutes, same speed, until the butter is a very pale yellow, almost white. Add the eggs one at a time beating for 30 seconds. Add oil, buttermilk, vanilla, and beat until incorporated and the batter is smooth.
2

Sprinkle the Dry ingredients and red coloring across the surface and mix for just 20 seconds. Scrape down the sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – a few small lumps are ok. Do not keep beating – overworks batter = cupcakes not as soft!
3

Divide the batter between the 12 cupcake liners.
4

Bake for 20 minutes. Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
5

Beat the cream. Add cream cheese then beat until smooth. Add vanilla and then beat for 2 minutes until fluffy.
6

Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
7

Ready