Ive already posted Red Velvet cake before. This is the same. My family just cant get enough of this delicious melt in the mouth cake. So I keep making and thought will share the recipe for around 20 cupcakes.
Maida/All purpose Flour: 1 and 1/3 cups
Corn Flour: 1/4 cup
Cocoa Powder: 4 tsp
Baking Soda: 1/2 tsp
Salt: 1/4 tsp
Butter: 1/4 cup
Granulated Sugar: 1 cup
Veg Oil: 1/2 cup
Vanilla: 2 tsp
White Vinegar: 1/2 tsp
Liquid food coloring (I used tomato red food coloring for cakes) : 2 tbsp
Butter Milk: 1/2 cup (or you can use 2 tbsp milk and rest curd to make it 1/2 cup and whisk and use)
Preheat Oven 180C
Line 2 muffin pans with cupcake liners (this makes 22 cupcakes)
Sift the corn flour, all purpose flour, baking soda,salt and cocoa thrice. Keep aside
Beat the butter and sugar till they are mixed well.
Add oil and beat again till everything is mixed.
Add the eggs and vanilla and beat again till everything is creamy.
Beat in the vinegar and food coloring and beat for a few minutes.
Now add the dry ingredients and buttermilk alternately and beat on low till everyhting is mixed well.
Spoon the batter into cupcake liners filling 2/3 of the way full.
Bake till done (15 to 20 mts depending on ur oven) till a toothpick inserted comes out clean.
Make sure you dont overbake as these cakes dry out fast.
Allow to cool completely before frosting.
Cream Cheese Frosting:
Butter: 1/4 cup
Cream Cheese: 200 gms
Icing Sugar: 2 cups
Vanilla: 1 tsp
Beat the cream cheese, butter, vanilla and sugar till smooth.
Beat on high for 2 minutes.
Frost cooled cupcakes with a star tip.
You wont get a star finish as the frosting is a little thin.
Recipe Courtesy: Sallys Baking Addiction