Red Velvet Cupcake

Ingredients
2 1/2 cups cake flour 
2 tsp unsweetened Cocoa powder
1 tsp salt
1 1/2 cup sugar
1 1/2 cup vegetable oil
2 eggs ( Room temperature )
1/2 tsp red gel-paste food color
1 tsp vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Cream Cheese / Hung Curd

( Teaspoon = Tsp )



Process:

1) Preheat oven to 350 degrees.

2) Whisk : Cake flour, Cocoa Powder and salt. Whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated.

3) Mix in food color and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed ( Electronic beater) 10 seconds.

4) Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5) Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

6) Now top the cupcakes with Creme Cheese / Hung Curd using piping bag.