Red Velvet babycakes with cream cheese frosting

I have always wanted to make red velvet cupcakes. I have only read good things about them, and they were super moist and velvety texture and a brilliant red colour.

I found many recipes on the internet but ended up going with this one from joythebaker.

These were a big hit and definitely hits the number one spot out of all the cupcakes i've made :) Moist and crumbly, with such a red shade glowing at you after you take a bite, teamed with cream cheese frosting this babycake will melt your hearts hehe.

Red Velvet Babycakes (makes 48 babycakes)

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I using a dash less)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

note: i make my own buttermilk by adding two tablespoons of white vinegar to a 250ml cup- then filling to the top with milk, that should sit for 10 minutes before adding to any mixtures :)

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 180 C for 12-14 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Frosting (taken from here)

125g unsalted butter, softened

250g cream cheese, softened

1 tsp vanilla extract

4 cups (640g) icing sugar, sifted

For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated.

One thing that sucks is the food colouring! My mom was so angry at me for staining the toaster.. oops!