sweet and pea

There’s never a wrong time to make cupcakes!

Grocery shopping has become a bit of a challenge as E wants to help by adding every colourful treat to the shopping cart. The sprinkle laden cupcakes are always on her mind when we shop. To distract her from her mission I promised her we would make even more beautiful cupcakes at home.

Since cream cheese frosting is by far our favourite it had to be red velvet.

Red Velvet Cupcakes adapted from Hey There Cupcake! by Clare Crespo

Makes: 18

Time: 30 minutes

Ingredients:

1/2 cup butter

1 1/2 cup sugar

2 eggs

2 tablespoons cocoa powder

Red gel food colouring (as needed)

2 1/2 cups flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

2 ounces water

1 teaspoon vinegar mixed with 1 teaspoon baking soda

Steps:

1. Preheat oven to 350F
2. Cream butter and sugar until fluffy
3. Add eggs and beat until combined
4. Beat in cocoa and as much food colouring as needed to created a deep red batter
5. Beat in Flour and salt
6. Stir in Buttermilk, vanilla, and water
7. Combine vinegar and baking soda and mix into batter
8. Divide batter into 18 lined muffin tins
9. Bake 10-15 minutes, cupcakes should be springy
10. Once the cupcakes have cooled top with your favourite cream cheese icing