Red Velvet Cupcakes With Cream Cheese Swiss Meringue Buttercream

2 cups (250g) all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened, cocoa powder

2 cups (450g) sugar - I halved this

1 cup (240ml) vegetable oil - I used canola oil

2 eggs

1 cup (240ml) buttermilk

2 teaspoon (10ml ) of vanilla extract

1-2 oz. (28.3 - 56.6g) red food coloring

1 teaspoon (5ml) of white distilled vinegar

½ cup (120ml) prepared plain hot coffee - I mix 1 tablespoon instant coffee with 1/2 cup hot water

1. In a mixing bowl, add the sugar and vegetable oil. Beat this until the oil and sugar are blended. Add the eggs and beat to combine.
2. Add the buttermilk, vanilla extract and vinegar. Continue beating.
3. Add red food colouring, followed by the coffee.
4. Sift together the dry ingredients – plain flour, baking soda, baking powder, salt and cocoa powder. Add this to the wet ingredients in 2 batches. Mix on low speed to combine.
5. When all the dry ingredients have been added, give the bowl a scrape with a spatula and give the mixture one final mix.
6. Fill the cupcake liners until they are 2/3 full.
7. Bake the cupcakes at 180°C for about 20-25 minutes.
8. Cool the cupcakes in the baking tray for 10-15 minutes before transferring them into a wire rack to cool completely. Make sure the red velvet cupcakes are completely cool before you frost them!

Now you're all ready for a tea party with family and friends! Brew some fresh tea leaves and sip it with your pretty bakes - enjoy the simple things in life together.

Republished with permission from thedomesticgoddesswannabe.com