At the party itself, I had guests eating more than 3 cupcakes and wanting more, so it goes to show how good the cupcakes are!

By popular demand, Jasmine (Our dearest cousin) has revealed (part of) her secret recipe to us!

Red Velvet Cupcakes

Yield 24 cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 1 teaspoon red food coloring (Increase the quantity to 1 tablespoon if you want it to be more reddish)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 1 teaspoon vanilla extract
• 145g of sifted icing sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Enjoy peeps!