Red Velvet Cupcake With Cream Cheese Frosting
Measure out all your ingredients before we start...
In large bowl, sift flour, sugar, cocoa powder, salt and set aside
In medium bowl, whisk eggs, vanilla extract, buttermilk and red food colour (it looks gross but the end result is 👌🏾)
Add vinegar to baking soda and let it fizz up and activate for a few seconds (when you see it 😉)
Add the softened butter to the dry ingredients and mix to combine (careful of the cloud!)
Gently add the wet ingredients and mix just to combine. Do not overmix!
Divide the batter into 12 cupcake cases, filling them up 3/4 of the way
Bake at 170C/325F/Gas Mark 3 for 20-23 minutes. Let cool completely before frosting.
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