Red Velvet Cupcakes:
-Preheat oven to 175 degrees C and place 12 muffin cups on a baking tin.
-Sift together 125 grams of flour, 1-2 tbsp of cocoa, 1 tsp baking powder, and 1/2 tsp of salt, in a large bowl.
-Place 60 grams of butter in an electric mixer (or in a bowl using a hand mixer) and beat it until the butter is soft.
-Add 150 grams of sugar and beat until light and fluffy.
-Add 1 large egg and mix well. Remember to scrap down the sides so that all ingredients get incorporated.
-Add 1 tbsp vanilla extract and beat until combined.
-In a cup, whick together 150 ml milk, 1 tbsp vinegar and 3 tbsp red liquid food coloring. (Or use 150 ml buttermilk instead of milk and vinegar)
-Alternately add the flour mixture and the milk mixture to the batter, beginning and ending with the flour.
-In a cup combine 1/2 tsp baking soda and 1/2 tsp vinegar. Allow the mixture to fizz and then quickly fold into the batter. 
-Quickly divide the batter in to the 12 muffin cups, and smooth the tops with a spatula (something i forgot to do in the video).
-Bake the cupcakes in the oven fro 18-23 minutes.
-Cool the cupcakes completely before adding frosting.

Cream Cheese Frosting:
-In a bowl, beat 250 gram of cream cheese until smooth. -Then add 60 grams of sifted icing sugar. Mix well, using a hand mixer.
-Blend in 1-2 tsp of vanilla extract.
-Then gradually add around 100-160 ml of cream to the frosting. Make sure you whip the frosting well between every time you add cream so that you get a smooth and thick frosting that you can pipe on to the cupcakes. I found that 100 ml of cream was enough this time around, but another time I had to use more. It all depends on what cream you use and how much you whip it in to the frosting.

Enjoy!

Camera:
Canon 550D

Extra:
Röde Stereo VideoMic
Induro CT214 tripod with Gitzo G2380 video fluid head

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