Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

• Dry Ingredients
• 1 ¼ Cup All-Purpose Flour (maida)
• 1/4 Cup Cocoa Powder
• 1/4 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• Wet Ingredients
• 1 Cup Curd
• 1 Cup Sugar 
• 1/2 Cup Vegetable Oil
• 1 Tsp Vanilla Extract 
• 2 Tbsp Butter
• 1 Tbsp Lemon Juice
• 1 Tsp Food Colouring (red)
• For Cream Cheese Frosting
• 1/2 Stick or 50 Grams Butter (unsalted and white)
• 1 Cup Cream Cheese 
• 2 Cups Icing Sugar
• 1 Tsp Vanilla Extract

Preparation

Prep: 15 minutes
Cooking: 25 minutes

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1. To make the cupcakes, sift all the dry ingredients into a bowl and set aside. This is a very important step. Otherwise, the batter will be lumpy and hard to mix.
2. Mix curd, sugar, vegetable oil and butter until well combined. If you are using granulated sugar make sure it is dissolved.
3. Combine the wet and dry ingredients slowly using a spatula. Do not whisk as that will develop the gluten and the cupcakes will turn out dense instead of soft and tender.
4. When all the flour is incorporated into the batter, add vanilla extract and food colouring. Mix to combine.
5. Grease the cupcake tins and line with cupcake liners. Preheat oven to 180℃
6. Add lemon juice to the batter and stir to combine. Fill your mould about halfway (add lemon juice and immediately bake them). If you let them sit for a long time the cupcakes become dense (do not overfill your mould as the cakes will rise in the oven).
7. Bake at 180℃ for 25 minutes or until a toothpick comes clean when inserted.
8. Cool completely at room temperature before frosting.
9. To make the frosting, add soft but still cold butter (not melted or room temperature) to a mixing bowl and whip on medium speed until it turns white and creamy. Add in the icing sugar and continue whipping until combined and stiff. Now add softened cream cheese and continue whipping until glossy and stiff peaks (it should take about 5 minutes using a hand mixer). 

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