Recipe - Red Velvet Cupcakes

So I decided to make red velvet cupcakes for y treat this weekend mostly because I have never made them before but I have heard so much about them! I was disappointed though that mine wasn’t bright red but now I know for next time to use really concentrated food coloring. I also get annoyed by Malta sometimes as they don’t always have everything in the shops here that I need, especially my local grocery store. I couldn’t find buttermilk and they had no decent unsalted butter or royal icing sugar or cream cheese for that matter.

They still tasted amazing but next time I will be going to some different stores to see if I can find all the ingredients.
I made up the raspberry icing on the spot because I had frozen ones I use for smoothies and it tastes divine! Like sherbet. Hmmmm :)

Ingredients:

For the cake:
2½ cups cake flour
1½ cups sugar (caster sugar if you have)
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
3 eggs
1 cup vegetable oil
1 cup buttermilk (I substituted this with normal milk)
2 tbsp. liquid red food coloring
1 tsp. vanilla essence
1 tsp. white vinegar

Vanilla icing:
Royal icing sugar
Vanilla essence
Unsalted butter
Raspberry icing:
Royal icing sugar
Unsalted butter
Frozen or fresh raspberries

Directions:

Pre heat oven to 180. Line cupcake pans with liners (I used pink!)
Combine the cake flour, sugar, baking soda, cocoa powder and salt and whisk. In another bowl, combine the eggs, vegetable oil, milk, food coloring, vanilla and vinegar and whisk together. Add the dry ingredients and whisk till smooth.

Divide evenly in liners and bake in the oven for about 15-20 min. To test if they are ready prick with a toothpick and if it comes out clean it is done.

For the vanilla icing just mix together icing sugar butter and vanilla essence, for the raspberry pulp the berries and add to the vanilla icing.

Let me know if you give these a try!