INGREDIENTS:-

• All Purpose Flour= 2 ½ cups
• Unsalted Butter= 175 gms
• Eggs= 3
• Vanilla Essence= ½ tsp
• Granulated Sugar= 1 1/4 cups
• Cocoa Powder= 2 tbsp
• Vinegar= 1 tsp
• Baking Soda= ½ tsp
• Lemon Juice= 1 tsp
• Milk= 1 cup
• Food Colour (Ruby Red)= few drops
• Salt= ½ tsp
• Paper Cup Cake Liners/ Paper lined Muffin Cups= 12-16

PREPARATION:-

Time required= 40-45 minutes

Serves= 7-8 people

METHOD:-
Preheat oven to 160-178 Celsius degrees or 350 degrees Farenheit.
Take a bowl and sift All Purpose Flour, Salt and Cocoa Powder together and keep aside. (Mixture # 1)
In a separate bowl, beat Unsalted Butter and Granulated Sugar with an electrical beater on a medium speed till it becomes soft and fluffy.
Add Eggs one by one and continue to beat.
Then, add Vanilla Essence. Mix well. (Mixture # 2)

Add Mixture # 1 to Mixture # 2 and mix well.
In a separate cup, mix together Milk, Lemon Juice and Food Colour Ruby Red separately with a spoon. (Mixture # 3)
Add 1/3rd of the Mixture # 1 and fold.

Then add half of the Mixture # 3 and fold.

Then again add Mixture # 1 then Mixture # 3 again and again making layers.
Combine well.
In a separate Cup, mix together Baking Soda and Vinegar.

Then add this to the Cupcakes mixture.

Divide the batter or the Cupcake mixture evenly in the Paper Cupcake liners/ Paper-lined Muffin Cups. Fill 2/3 of the Paper Cupcake Liners/ Paper-lined Muffin Cups leaving 1/3 space.

Bake for 20-25 minutes. Test the Red Velvet Cupcakes with a toothpick for doneness.

Remove from the oven and Cool them before serving or frosting.

If you want, Frost cooled Red Velvet Cupcakes with the cream cheese frosting.