The fluffiest, moist and creamiest Red Velvet Cupcakes with Crea

The fluffiest, moist and creamiest Red Velvet Cupcakes with Cream Cheese Frosting 🧁 Ingredients: Dry - 350g Self Raising Flour - 300g Sugar - Pinch of Salt Wet - 200ml Veg Oil - 150ml Butter Milk (or sour cream / milk with a splash of vinegar) - 2 Medium Eggs - Red Gel Dye Frosting: - 500g Cream Cheese - 250ml Double Cream - 150 - 200g Icing Sugar - 1tsp Vanilla - 40g Cocoa Powder in 30ml Boiling Water Recipe: - Preheat the oven at 160C - Sieve and mix together the dry ingredients to prevent clumps and ensure extra fluffliness - Combine the wet ingredients and slowly mix into the dry ingredients until fully combined - With boiling water, dissolved cocoa powder until smooth and mix this into the cake batter - Add red food dye until you reach the colour you desire - Scoop evenly into cupcake cases, not to the top, just below as they’ll rise - Bake the cupcakes for 20-25 minutes. Poke until the stick comes out clear - For the frosting, whisk the double cream, cream cheese, vanilla and icing sugar until stiff peaks are formed - Fold in the icing sugar - With a Wilton tip pipe onto the cupcakes - With a spare cupcake, crumble the cupcake except the outer top layer. The outer top layer is too moist so it will not crumble well - Cover the crumble onto the cake and pipe extra frosting 🧁 - - - - - - - - - - - - - -

Unbalanced

% Daily Values based on a 2,000 calorie diet