Our second attempt on Red Velvet cupcakes. The first attempt was unsuccessful as the texture turned out hard due to over beating. This is one recipe that you should only use a whisk and never a mixer.
Here's the cupcakes right out from the oven. If you do not prefer too much food colouring in the batter, you could add more coco powder for a deeper shade of red.
Instead of cream cheese icing, we've decided to use butter cream instead and sprinkled it with Oreos.
It tasted just as good with butter icing...Yums!!
The red velvet cupcakes is a delicacy made famous in the Southern United States. The cake owed it's deep red colour to the mixture of red food colouring and cocoa powder.
Through out the little experience I have in baking, this is the only recipe that uses white vinegar at the very end of the recipe. Therefore, those attempting on the recipe would need to be very careful not to over mixed, as it would result in the cake coming out hard. 
It is advisable to mix manually after the vinegar and baking powder has been added to the batter.
The cream is made from a mix of cream cheese, butter and white chocolate.
