Red Velvet Cupcakes recipe Cream Cheese Frosting

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon sodium bicarbonate
• 1 teaspoon salt
• 1 teaspoon cacao powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, 70 degrees
• 2 large eggs, 70 degrees
• 2 tbsps red-colored food coloring
• 1 teaspoon whitened distilled vinegar
• 1 teaspoon vanilla flavoring
• For that Cream Cheese Frosting:
• 1 pound cream cheese, softened
• 2 stays butter, softened
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or bananas, for garnish

Directions

Inside a medium mixing bowl, sift together the flour, sugar, sodium bicarbonate, salt, and cacao powder. Inside a large bowl lightly beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla having a handheld electric mixer. Add some sifted dry elements towards the wet and blend until smooth and completely combined.

Divide the batter evenly one of the cupcake tins a couple ofOr3 filled. Bake in oven for around 20 to 22 minutes, turning the pans once, midway through. Test the cookies having a toothpick for doneness. Remove from oven and awesome completely before frosting.

Inside a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add some sugar as well as on low speed, beat until incorporated. Boost the speed to high and blend until very light and fluffy.