Red Velvet Cake/Cupcake with Cream Cheese Frosting

Red Velvet Cake or Cupcakes

Red Velvet Cupcakes
with Cream Cheese Frosting! <3

Ingredients:

Dry stuff:

575 ml Flour
345 ml Sugar
1 tsp Baking Soda
1/2 tsp Salt
2-2.5 Tbsp Cocoa Powder

Wet Stuff:
170 ml of Vegetable Oil
230 ml of Buttermilk (Piimä in Finnish, try to find the one that's not fatfree)
2 Eggs
1-2 tsp of red food coloring *I use wilton red paste* (the original recipe asks for 1 -2 Tbsp..sounds a bit much, I just wanted a tint but if you want to make it blood red by all means)
1 tsp white wine vinegar
1 tsp of vanilla extract (again if you're using vanilla sugar put 1 tsp into the dry stuff)

Method:

• Mix all dry ingredients in a bowl with a dry whisk.Set aside.
• Pour in buttermilk and mix shortly.
• Add the oil, white wine vinegar, vanilla (if using the liquid) and red colouring and continue to mix.
• Finally pour in the eggs and continue to mix well with the whisk.
• Bake at 175 C degrees for about 25 -30 mins. To test just stick a toothpick or a cake tester. If the stick comes out dry then your cake is ready if not just close the oven and come back in a few minutes and test again with the stick or toothpick.
• Note if you're baking cupcakes the time needs to be reduced. Depending if you're using fan assisted or not. I'd time it for about 10 mins and then do the stick test. If it comes out very wet then you can let it sit in the oven another 5 mins.

Cream Cheese Topping

Ingredients:

80 grams unsalted butter *room temperature*

200 grams package cream cheese (I used Philadelphia) *room temperature*

150 grams confectioners' sugar (sifted) 

100 ml of whipping cream (whipped to peaks)+ 1 tsp sugar (optional)

1 teaspoon clear vanilla extract (you can use ordinary vanilla extract but it will make the cream a bit more yellowish, alternatively you can use vanilla sugar but it will give the black dots that doesn't make the cream look too nice but tastes fantastic)

Method:

• Whip whipping cream and set aside.
• Cream the cream cheese until fluffy
• Add the butter and vanilla. Cream until incorporated.
• Add all the confectioner's sugar and continue to whip at high speed.
• Scoop all the whipped cream into the cream cheese batter and give it a quick beat until smooth.
• Keep the topping in the fridge for about 30 mins before piping onto the cake.

Note: Make sure cakes are cooled to room temperature before piping the topping on to avoid it from melting. The topping lasts a week in the fridge (because it has cream in it, if you want it to last longer you can omit the whipped cream. I add that because I HATE the sour taste of the cream cheese, the whipped cream dials it down a little)