Red velvet cupcakes

INGREDIENTS:
Butter 125 gm
Flour 2 1/2 cups
Sugar 1 1/4 cups
Eggs 2
Red food coloring 3 tbsp
Vanilla extract 1 tsp
Butter milk 1 cup
White vinegar 1 tsp
Bi carbonate of soda 1 tsp
Cocoa powder 2 tbsp

METHOD:
Preheat oven to 180 C
Beat butter and sugar until light and fluffy. Add one egg at and time and beat well after every addition.
In a separate bowl sieve the flour and cocoa powder together. Add the vanilla extract and red food coloring beat well to combine. Add one third of the flour mixture fold in and add a third of the buttermilk. Alternate additions until all the flour and butter milk in used up. In a small bowl whisk the vinegar with the bi crab of soda and add to the mixture. Combine well but do not over beat. Pour mixture into prepared baking tray and bake in a preheated oven for 10-15 minute until skewer inserted comes out clean. Cool in baking tray for 5 minutes then place on a wire rack and cool completely. Top with cream cheese icing and serve.



Cream cheese icing
INGREDIENTS:
Cream cheese 175 gm
Butter 125 gm
Icing sugar 350 gm
Vanilla extract 1 tsp

METHOD:
Beat the butter and cream cheese till light and fluffy add half the icing sugar and vanilla and beat again for a few minutes then add the remaining icing sugar and beat well until creamy.