My First Attempt At Baking Red Velvet Cupcakes.

Before we go further, I need to say that  I have never baked red velvet cupcakes before this. It was a first attempt, and it was highly risky for amateur like me to take on this task. Look at those ugly cupcake tops.

It was crazy rich. With almond and all. The first couple slices I even had to scrape some off – though I certainly had acclimated to it by the end. It sort of grows on you.

The cake was a little too dry, not moist enough for a red velvet cupcakes. And the fact that  I don't have a pastry bag for decorating make it even more worse.

My first attempt at red velvet cupcakes? I have failed miserably.

Below is the recipe that I  used to make the cupcakes, and honestly I  have no idea what went wrong.  Maybe baking is not my cup of tea, I will stick to cooking instead T-----T

 Ingredients

    2 1/2 cups all-purpose flour
    1 1/2 cups sugar
    1 teaspoon baking soda
    1 teaspoon salt
    1 teaspoon cocoa powder
    1 1/2 cups vegetable oil
    1 cup buttermilk, room temperature
    2 large eggs, room temperature
    2 tablespoons red food coloring
    1 teaspoon white distilled vinegar
    1 teaspoon vanilla extract

For the Cream Cheese Frosting:

    1 pound cream cheese, softened
    2 sticks butter, softened
    1 teaspoon vanilla extract
    4 cups sifted confectioners' sugar
    Chopped pecans and fresh raspberries, 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