Red Velvet Cup Cakes

Self cooking photograph

Eid Special!! My friends loved the taste and moistness of these cup cakes.
all purpose flour	1-1/4 cup
butter	1/4 cup, softened
coco powder	2tbsp
buttermilk	3/4 cup
baking powder	1/2tsp
baking soda	1/2tsp
egg	1
salt	1/4tsp
sugar	3/4 cup
vanilla essence	1tsp
red food color	1tsp
Frosting:
icing sugar	1/2 cup
cream cheese	225g
whipped cream	2/3 cup (double cream)
vanilla essence	1/2tsp
red food color	few drops (optional)
Method:
Preheat oven on 180 degrees C.
Line a cupcake tray with liners.
Combine flour, baking powder, baking soda, coco powder and salt in a bowl.
Cream together the sugar, butter and then add in the egg and vanilla; mix until well combined.
Add half of the dry ingredients and half of the buttermilk, blend well with the hand blender or mixer, then add the remaining dry ingredients and buttermilk, beginning and ending with the flour.
Add red food color and fold into the batter with a spatula.
Pour the batter evenly in the lined cupcake tray.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the cupcakes cool completely.
Decorate cup cakes  as you want with the cream cheese frosting.
(you can spread the frosting with a knife or with the frosting pipe as I chose both ways just to add color and design)
For Frosting:
Beat the cream cheese until smooth with hand blender or mixer.
Now add the vanilla, food color and icing sugar; mix until smooth.
Whisk in the heavy cream and whip until its thick.
(you can add more icing sugar or cream if needed)
Makes 12 of 10 cm.