Red Velvet Cupcakes & Cream Cheese Topping

Name: Red Velvet Cupcakes & Cream Cheese Topping
Total time: 1800 s
Yield: 24 servings
Cuisine: South African
Ingredients: 2 1/2 cup cake flour; 1 tsp salt; 1 tbsp cocoa; 1 1/2 cup oil; 1 cup buttermilk; 4 eggs; 3 tbsp red food colouring; 1 tsp white vinegar; 1 1/2 cup white sugar; 1 tsp vanilla extract; 1 tsp bicarbonate of soda (baking soda); 100 grams soft butter; 1 low fat plain cream cheese (tubs usually come in 250ml); 2 1/2 cup icing sugar; 1 tsp lemon juice; 1 tsp vanilla extract

ammaarah_k @cook_3059823

They're delicious!! everyone loves them :)

ammaarah_k @cook_3059823

They're delicious!! everyone loves them :)

Saved

Ingredients

30 mins

24 servings

Cupcakes
2 1/2 cupcake flour
1 tspsalt
1 tbspcocoa
1 1/2 cupoil
1 cupbuttermilk
4eggs
3 tbspred food colouring
1 tspwhite vinegar
1 1/2 cupwhite sugar
1 tspvanilla extract
1 tspbicarbonate of soda (baking soda)
Cream Cheese Topping
100 gramssoft butter
1low fat plain cream cheese (tubs usually come in 250ml)
2 1/2 cupicing sugar
1 tsplemon juice
1 tspvanilla extract

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Steps

30 mins

1

Beat eggs, oil, buttermilk, vinegar, vanilla extract and food colouring until combined.
2

Add sifted flour, bicarbonate of soda, cocoa, as well as salt and sugar.
3

Spoon mixture into cupcake holders. (Tip: use a measuring cup in order to get the cupcakes to be equal sizes, I use a 1/4 cup)
4

Bake at 180°C for 20 minutes. (However every oven works slightly differently so I suggest checking on them after 15 minutes as you don't want to dry them out and 5 minutes can make a big difference)
5

Remove cupcakes from the oven and leave to cool completely before putting topping on.
6

Place all ingredients for the cream cheese topping in an electric mixer and mix until well combined. It should be an off white colour with a light and fluffy texture.
7

Put topping on cooled cupcakes and enjoy