Red Velvet Cupcakes

Ingredients:
2 1/2 c. flour
1 1/2 c. sugar
3 tbsp. cocoa powder
1 tsp. baking soda
1 1/4 c. cooking oil
1 c. buttermilk (to make your own buttermilk, squeeze half a lemon into a measuring cup then pour in enough whole milk to measure one cup)
2 eggs
1 tsp. vinegar
1 tsp. vanilla
Pam spray (optional for spraying the cupcake paper)

Preheat oven to 350 F

Mix oil, buttermilk and eggs. Add vinegar, coloring and vanilla.
In a separate bowl, mix all the dry ingredients (salt, flour, baking soda, sugar and cocoa powder).
Then put the dry ingredients in the same mixing bowl as the wet ingredients.


Mix the red velvet batter.
My daughter JJ mixing the red velvet batter.
Use a 1/4-cup measuring spoon to scoop the batter into the cupcake shells.
Bake in 350F for 25 minutes or until toothpick comes out clean.

Cool on a rack.
Make frosting (cream cheese, butter and sugar icing)
Once cupcake cools down, coat top with cream cheese icing. Add sprinkles on top.
Taste the fruits of your labor!

Nutella Cupcakes

Ingredients: (Courtesy of Connie Veneracion)

2/3 c. butter, softened to room temperature
3/4 c. white sugar
3 eggs
1/2 tsp. of vanilla
1 3/4 c. of all purpose flour
1/4 tsp. salt
2 tsp. baking powder
9-12 heaping tsps. of Nutella (or 1 tsp. of Nutella per cupcake)

Preheat the oven to 325 F.

Make sure that all your ingredients are at room temperature, including the eggs and the Nutella.

Sift dry ingredients into a bowl (flour, baking powder, salt, sugar)

Mix in eggs (add the eggs, one at a time, beating after each addition), sugar and milk.

Batter ready.

Use a spoon or ice cream scooper to scoop batter into cupcake shells.



Put a teaspoon of Nuttella on top of each batter. Use a toothpick to create swirls.
Bake for 20 mins. Voila! Nutella cupcakes ready for the picking!