The classic favourite of the world. These red velvet cupcakes are easy and delicious. The best part? The cream cheese frosting is to die for! Read along to make these beauties.
Line a 12 cup muffin tin with cupcake liners. Preheat your oven to 175C.
In a large bowl add the oil, sugar, vanilla, red food colour and egg. Beat really well, about 1-2 minutes.
Sift in the flour, baking powder, cocoa powder, and salt. Gently fold it in. Halfway through the mixing, add the milk. Mix gently.
Now when the batter is almost done mixing. Take a small bowl, add the vinegar and baking soda (it should fizz up) pour this into the batter as it is bubbling. Gently fold it into the batter. Do not overmix.
Pour this batter into the lined muffin cups. Try to work as quickly as possible. I use an ice cream scoop to portion out the batter. You may also use a spouted jug to pour it.
Bake for roughly 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool on a wire rack for at least ten minutes inside the pan, then remove and let cool completely before frosting.
In a heavy bottom saucepan, add the flour, salt, sugar, and milk. Whisk till the mixture is smooth and there are no lumps of flour.
Place this on medium to low heat while whisking constantly. Within 3 minutes the mixture should thicken up and start bubbling. As soon as a total of 3 minutes are over. Take this off the heat, transfer to a flat dish and put it in the refrigerator to cool down. At least 1 hour. (I like to do this step before baking the cupcakes)
Once your mixture is cooled down, add the cream cheese (see notes above) and, vanilla. Using a handheld whisk or your stand mixer, whip this mixture for a total of 5-6 minutes or until light and fluffy. Scrape the bowl every 1-2 minutes as needed to ensure a smooth frosting.
Slather this frosting on your cupcakes using a spatula or pipe swirls as per your liking.