Red Velvet Cupcakes

Ingredients

Pancake flour 140 g

Cocoa powder 2 tbsp

Baking soda 1/2 tsp

Kefir 110 ml

Baking soda 1 tsp

9% vinegar 1 tsp

Vanilla extract 1/2 tsp

Red food coloring 1 tbsp

Butter 60 g

Sugar 170 g

Egg 1

Cherry

For the buttercream:

Cream cheese 300 g

Butter 60 g

Vanilla extract 1 tsp

Icing sugar 340 g

Preheat oven to 170 C (350 F). Line a muffin tin with paper cups. In a large bowl, whisk together the flour, cocoa, baking soda, and a pinch of salt. In a bowl, combine the buttermilk or kefir, vinegar, vanilla, and red food coloring.

Whisk the butter and sugar until fluffy. Add the egg a little at a time. Combine one-third of the flour mixture, half of the buttermilk, then another third of the flour, then the buttermilk and the remaining flour. Divide the mixture among the cupcake tins. Bake for 20 minutes, until puffed. Be careful not to overbake them. Cool on a wire rack.

Whisk all the frosting ingredients in a food processor. Refrigerate for 1 hour before using.

To decorate, spread frosting over the cupcakes and garnish with a cherry.

Use paper cupcake liners that fit snugly into the cupcake tins; otherwise, the cupcakes will be too wide and will spread. Use room-temperature eggs and butter for a lighter batter. Rotate the pan every 12 minutes or so if your oven is baking unevenly.

Enjoy!