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Red Velvet Cupcake

Red Velvet Cupcake
By: Asha Catherin Antony

Ingredients

11/3 cups Maida
1/2 tsp each Baking powder & Baking Soda
1/4 tsp salt
1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla essence
1 tbsp unsweetened cocoa powder
1 tsp raspberry red food colouring
1 cup buttermilk

Method: Preheat oven to 108 C /350 F. Line muffins tin with paper liners. Whisk together flour, baking soda, baking powder and salt. In another bowl beat together butter and sugar until light and creamy. Beat in the egg and vanilla. Sift in the cocoa powder, add in red colour and mix everything until well combined on low speed.

With the mixer on low speed, gradually incorporate one third of the flour mixture followed by half of the buttermilk. Add another third of the flour mixture, followed by the remaining buttermilk and the last of the flour, Do not over mix. Fill muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
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