Red Velvet Cupcake: Cute cupcake, to put a smile on your face.

Red velvet cupcake is cute ^^, and the look of it always bring a smile on people face (well some of them are surprised, haha). The bright red color of the soft and moist cake, and the light chocolate flavor make this cake many people favorite.

This cake's fun to make, and beautiful to look at.  it's my second time for  Red Velvet Cake. I made the Red velvet cake before in "Chicken Farm Special Project: The Quest for The Real Red Velvet Cake!" and it's a long time ago.
I think about making it again when I received an e-mail from one of the reader, she asked for the cupcake version of this amazing cake. I don't believe that it's a good idea to use the same recipe that I used before, I'm here to try the recipes, hehe.
This time I choose the recipe from ..................
The first time that I made these cake, I use Wilton coloring gel, and I think the color is a bit dull, not as red as I want. So this time I change the brand I use Extra red from  Sugarfair brand, so I need less but if you want your cupcake to be as red as me you might need more than 1/4 tsp of the coloring (but remember that a lot of coloring can cause some funny taste in the cake cake too). And yes, I got a very red effect!
When mixing the baking soda and white wine vinegar, wait until it foamy and pour it in the batter but don't scrap the bowl you need only the liquid part of it, or you will add the baking soda that stop reacting and cause bitter taste in the cupcake too.
It will be bad to talk about the look of the cake without paying attention to the taste of it too. And this cake is as delicious as it's cute ^^, the milk buttercream is great to use in this recipe, beside from taste good, it's very easy to use. 
Serve it with a cup of tea or coffee, you will bring a great smile to the one that you love for sure.

 Red Velvet Cupcakes

makes 9

Red Velvet Cupcakes
½ cup .............................. Crème Fraîche
½ tsp ............................... Vanilla extract 
65g ................................... Unsalted butter
150g ................................. Sugar
½ tsp ............................... Coarse sea salt
1 ........................................ Egg
¼ tsp ............................... Red food coloring (gel), I use Extra red by Sugarfair
1tbsp ................................ Dutch-processed unsweetened cocoa powder
115g .................................. Cake flour
½ tsp ................................ Baking soda
½ tbsp .............................. White wine vinegar
Milk butter cream
1 ½ tbsp ........................... All purpose flour 
½ cup .............................. Milk
115g .................................. Unsalted butter
100g .................................. Sugar
1 tsp .................................. Vanilla extract 
........................................... Pinch of coarse sea salt


Preheat oven to 180°C. 
Line muffin pans with baking cups.
Sift the cake flour and set aside.

Mix together the cocoa powder, red food coloring and 1-2 tbsp of Crème Fraîche together to form a paste.

 Cream the butter, salt and sugar until light and creamy, add the egg, vanilla extract and beat to combine.
Add the cocoa paste and beat to combine. 

 Alternate adding the flour and the rest of the Crème Fraîche in three batch.
Let stand for 15 minutes.

 Stir together the baking soda and white wine vinegar, let stand until foamy, fold into the batter.

Divide the batter among the cups.
Bake for 18-23 minutes or until the cupcakes spring back when gently touched.
Let the cupcakes cool completely on a wire rack.


Make the milk buttercream:

Sift the flour.
Pour milk and all purpose flour in small saucepan, bring to boil over low heat, stir until thicken. Take the pan out of the heat and let it cool.
Beat butter and sugar together until light, put the milk mixture into the bowl, beat to combine.
Frost the cooled cupcakes with the buttercream.

Red Velvet Cupcake: Cute cupcake, to put a smile on your face.