Red Velvet Cupcakes

For Cake

In a large mixing bowl take butter and sugar powder, beat smooth until fluffy & light.

Add buttermilk, vanilla extract & beetroot juice then beat at low speed and combine it well.

In another bowl, sieve all purpose flour, cocoa powder, baking soda, baking powder and salt.

Add the dry ingredients to the wet ingredients gradually in 2 to 3 batch and fold the batter until combines well.

Red velvet cupcake batter is ready, now pour the batter into the lined cupcake tray & tap it twice to remove air bubbles.

Bake in a preheated oven for 20 to 25 minutes or until the toothpick inserted in the center comes out clean.

Once baked, remove the muffin pan from the oven.

Carefully remove the cupcakes from the pan and transfer it to a wire rack, allow to cool down completely.

For Frosting

In large bowl, beat butter and cream cheese until smooth and creamy.

Then add powdered sugar in 2 to 3 batch & beat until frosting reach stiff peak.

Lastly add vanilla extract & just fold it. Cream cheese frosting is ready.