Moist Red Velvet Cupcake topped with Cream Cheese Frosting

This has got to be one of my perfect recipes ever! I did a lot of trials and errors for this cupcake, and eventually I perfected the moist cupcake I have been wanting! You could always try some different styles of frosting but the old fashion cream cheese frosting is still the best for that cocoa based cupcake.

Red Velvet Cupcake

Ingedients:

2 1/2 cup flour

1 teaspoon salt

1 teaspoon baking soda

2 tablespoon unsweetened cocoa powder

2 cup sugar

2 eggs

1 1/2 cups canola oil

1 cup sour cream

1 tablespoon vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring (depending on what you are using)

Preheat oven to 350 deg. Mix all the dry ingredients, flour, salt, baking soda, cocoa powder. Set aside the dry ingredients and mix the wet ingredients in a separate mixing bowl, sugar, eggs, oil, sour cream, vinegar and vanilla. Then add the food color. Now mix the dry ingredients parts per parts into the wet ingredients. Mix until well combined. DO NOT OVER MIX!

Fill your cupcake liners 1/2 full or a little more than that. I filled mine 3/4 the cupcake liners. It really depends on what you are using, small or big ones. Bake for 18-20 min.

Cream Cheese Frosting

Ingredients:

2 cups cream cheese

2 to 2 1/2 cups powdered sugar

cheese cloth

let your cream cheese sit for about 30 min. Put your cream cheese in the cheese cloth and squeeze excess water. Then cream up the cream cheese using the hand mixer or stand mixer. then slowly add the powdered sugar parts per parts. Then it's done.

You could refrigerate the cream cheese before frosting it in the cupcake. DO NOT FROST WHILE CUPCAKE IS HOT! Let your cupcake chill or sit for about an hour or 2 before you could frost it.

ENJOY!

#bake #cupcakes #redvelvet