The Best Red Velvet Cupcakes

FOR RED VELVET CUPCAKES 

• 163 g (1 1/4 cup) Plain flour/all-purpose flour 
• 1 tbsp (6 g) unsweetened cocoa powder 
• 57 g (1/4 cup) Unsalted butter, softened to room temperature 
• 70 g (1/3 cup) vegetable oil
• 120 g (1/2 cup) buttermilk
• 1/2 tsp white vinegar 
• 1/4 tsp salt
• 1 tsp vanilla extract 
• 150 g (3/4 cup) granulated sugar
• 2 eggs (UK-medium size) (weight without shell = 100 g), at room temperature 
• 1/2 tsp baking soda
• 3/4 - 1 tsp Red food gel colour

FOR CREAM CHEESE FROSTING

• 113 g (1/2 cup) Unsalted butter softened to room temperature 
• 226 g Cold Cream cheese (straight from the fridge)
• 1/2 tsp Vanilla extract 
• 1 tsp lemon juice
• 195 g (1 + 1/2 cup) Icing sugar/powdered sugar, sifted

FOR RED VELVET CUPCAKES

1. Preheat the Fan oven to 150C/302F (For a conventional oven, 170C/338F). Take a 12 cup muffin tin and line it with cupcake liners. Set aside.
2. In a medium bowl, sift together cocoa powder, plain flour/all-purpose flour, salt and baking soda. Whisk them to mix well and set aside.
3. In a large mixing bowl, add unsalted softened butter and white granulated sugar, beat them until light and fluffy by using an electric hand mixer or a stand mixer (for about two minutes). 
4. Now add the eggs one at a time and beat after each addition until well combined. Scrape down the sides and bottom of the bowl as needed. Add oil and vanilla extract, and beat until well combined. Then add vinegar, and mix again until combined.
5. Add in dry ingredients and buttermilk. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
6. Add red gel food colour according to your colour preference. First, add 1/2 tsp of gel colour or add more to reach the desired colour and mix to combine. I added 3/4 tsp of food colour here.
7. Take a 12 cup muffin tin and line it with cupcake liners. Divide the batter into 12 cupcake liners, using an ice cream scoop. Each liner should be 2/3 full with the filling. Bake in the preheated fan oven at 150C/302F (For a conventional oven, 170C/338F) for 20-22 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely.

FOR CREAM CHEESE FROSTING

1. Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in the vanilla extract and 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, add in the lemon juice, then give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined and fluffy. 
4. Then add the remaining icing sugar/powdered sugar, and beat until fluffy and well combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.

ASSEMBLY

1. Fill the piping bag with cream cheese frosting. You can use any nozzle of your choice. I used here 1 M piping nozzle. Make swirls of frosting onto the cupcakes. Enjoy them right away or pop them in the fridge to chill.