Directions GETTING READY 1. Preheat your oven to 350 F degrees (176 C)
CUPCAKE BATTER: Over a large bowl place a sieve, and sift all together the flour, cocoa powder, salt, and baking powder.
In a separate bowl, mix the buttermilk, vanilla extract, and coloring.
Using a stand mixer with a flat beater, cream the butter and sugar for around 4 minutes until you get a smooth texture.
Put the egg and continue beating at medium speed until incorporated.
Add the flour mixture and buttermilk mixture, alternatively, to the butter mixture. Keep adding little by little, while beating the ingredients at medium speed until all the ingredients are well incorporated to form a final creamy batter.
In a small bowl, mix the baking soda and vinegar together. When it fizzes, quickly incorporate it to the batter and mix for another 30 seconds.
MAKING 8. Place cupcake cups in the cupcake baking pan. Use two spoons to fill the cups with the batter to 3/4th. Do not overfill the cupcake cups to avoid overflow during baking.
Bake the cupcakes for 20 minutes or until done. Check by gently pressing the top of the cupcakes, it should feel spongy and firm.
. Place the cupcakes on a rack on your counter, and let them cook completely before decorating them with the icing.
. CREAM CHEESE FROSTING: Using a stand mixer with flat beater, cream the cream cheese and butter. Beat for a few minutes then add the vanilla extract (scrape the sides of the bowl and make sure that all the ingredients are well mixed together).
. Sift the 2 cups of powdered sugar and add it to the cream cheese mixture little by little, while beating it at a medium speed, until you get the desired consistency. The frosting will thicken as you keep adding the powdered sugar.
SERVING 13. In a serving plate, arrange the cupcakes, pipe the cream cheese frosting on top of the cupcakes and decorate as desired.
TIPS To make original red velvet cupcakes, replace the orange color with red food color.
Store the cupcakes in a container in the fridge, but place at room temperature for 15-20 minutes before serving.
