Red Velvet Cupcakes


1 cup all purpose flour
1/4 cup corn flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup thick curd / yogurt
1 tbsp red food colouring
70 gm unsalted butter, softened
3/4 cup icing sugar
1 egg
1 tsp vanilla essence
1/2 tsp baking soda
1/2 tsp vinegar

For Cream Cheese Frosting:

120 gm cream cheese
1/4 cup icing sugar
1 tsp vanilla essence
1/3 cup heavy whipping cream


For Cupcakes:

  1. Preheat oven to 180 degree celcius. Line a 12- hole muffin pan with paper cases / cupcake liners.
  2. Sift together all purpose flour, corn flour, cocoa powder, baking powder and salt in a bowl and keep it aside.
  3. Prepare the buttermilk by blending or processing the curd in a blender or food processor for about 10 seconds without adding any water to it. Transfer it to a bowl and add red food colouring and mix well. Keep it aside.
  4. In a large bowl / bowl of electric beater, add butter and beat for 3 minutes until it is soft, pale and light.
  5. Add icing sugar and beat for about 5 minutes on high speed until the mixture becomes creamy, pale and fluffy.
  6. Now add the egg and beat for about 1 minute on medium high speed until the mixture becomes soft and creamy.
  7. Add the vanilla essence and beat until well combined.
  8. Add half of the sifted flour mixture to this and beat just until incorporated on low speed.
  9. Then add half of the buttermilk mixture and beat just until incorporated. Do not over beat.
  10. Add the remaining half of the flour mixture and beat just until incorporated and add the last portion of the buttermilk mixture and beat just until combined. Do not over beat.
  11. In a bowl add the baking soda. Pour the vinegar and stir immediately as you see it frizz.
  12. Now pour the vinegar mixture in the batter while it is frizzing and fold in using your spatula to combine everything together.
  13. Scoop them into the prepared muffin pan. Bake them in the preheated oven for about 15 minutes or until a skewer inserted comes out clean.
  14. Remove from oven and transfer the cupcakes to a wire rack to cool completely.

For Cream Cheese Frosting:

  1. In a mixing bowl or bowl of electric beater, add cream cheese, icing sugar and vanilla essence and beat on medium speed until it combines well for about 2 minutes.
  2. Now add the heavy whipping cream and beat well on high speed for about 3-5 minutes until stiff peaks are formed.
  3. Fill your piping bag, frost and decorate the cupcakes using the cream cheese frosting…..

Recipe Source:

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