Strawberry Red Velvet Cupcakes

(Makes 12 cupcakes)

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I. Red Velvet Cupcakes

Ingredients:

Dry ingredients

• 190 g (1 ½ cups) all-purpose flour

• 1 tbsp cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

Wet ingredients

• 120 ml (½ cup) vegetable oil

• 150 g (¾ cup) granulated sugar

• 1 large egg (room temperature)

• 1 tsp vanilla extract

• 120 ml (½ cup) buttermilk (room temperature)

• 1 tsp white vinegar

• 1 tbsp red food coloring (gel preferred)

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Instructions:

1. Preheat oven to 175°C (350°F).
   Line a 12-cup muffin pan with cupcake liners.

2. Mix dry ingredients
   In a bowl, sift together flour, cocoa powder, baking soda, and salt.

3. Mix wet ingredients
   In another bowl, whisk oil and sugar until combined.
   Add egg and mix well.
   Stir in vanilla, buttermilk, vinegar, and red food coloring.

4. Combine
   Gradually add dry ingredients into wet ingredients.
   Mix just until smooth (do not overmix).

5. Bake
   Fill liners about ¾ full.
   Bake 18–22 minutes or until a toothpick inserted comes out clean.

6. Cool completely before frosting.

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II. Cream Cheese Frosting (Smooth & Pipeable)

Ingredients:

• 250 g (8 oz) cream cheese (softened)

• 100 g (½ cup) unsalted butter (softened)

• 300–350 g (2 ½–3 cups) powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

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Instructions:

1. Beat butter until smooth and fluffy (2 minutes).

2. Add cream cheese and beat until creamy.

3. Add powdered sugar gradually.

4. Add vanilla and salt.

5. Beat until smooth and thick (but not runny).

If too soft → refrigerate 15–20 minutes before piping.

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III. Decoration

• Fresh whole strawberries (washed and dried completely)

Pipe frosting using a large round or star tip in a tall swirl.
Place one fresh strawberry on top.

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Professional Tips

✔ All ingredients must be room temperature
✔ Do not overbake (dry cupcakes lose softness)
✔ Dry strawberries before placing on frosting
✔ Chill slightly before serving for cleaner texture

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Storage

• Refrigerate up to 3 days

• Bring to room temperature before serving

• Best eaten within 24–48 hours