Red Velvet Christmas Cupcakes  (12 cupcakes)

Dry Ingredients

• 1 ¼ cups all-purpose flour

• 1 tbsp cocoa powder

• 1 cup granulated sugar

• 1 tsp baking soda

• ¼ tsp salt

Wet Ingredients

• ½ cup vegetable oil

• 1 large egg

• ¾ cup buttermilk

• 1 tsp vanilla extract

• 1 tsp white vinegar

• Red food coloring (gel preferred, 1–2 tsp)

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Two-Tone Buttercream Frosting

Base Buttercream

• 1 cup unsalted butter, softened

• 3–3.5 cups powdered sugar

• 1–2 tbsp heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Coloring

• White buttercream (leave as is)

• Burgundy buttercream (use red + touch of black or purple food gel)

Decoration

• Gold sugar snowflakes (or edible decorations)

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Instructions

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1. Make the Cupcakes

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

2. In a bowl, whisk flour, cocoa powder, sugar, baking soda, and salt.

3. In another bowl, whisk oil, egg, buttermilk, vanilla, vinegar, and red food coloring.

4. Combine wet + dry ingredients. Mix gently until just combined—do not overmix.

5. Fill liners 2/3 full.

6. Bake 17–20 minutes, or until a toothpick comes out clean.

7. Cool completely.

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2. Make the Buttercream Frosting

1. Beat softened butter for 2–3 minutes until pale and fluffy.

2. Add powdered sugar gradually.

3. Add vanilla, salt, and heavy cream. Beat until smooth and airy.

4. Divide frosting into 2 bowls:

   • One bowl stays white.

   • One bowl gets colored burgundy (mix red + tiny dot of black or purple).

5. To create two-tone swirl:

   • Spoon white frosting on one side of a piping bag.

   • Spoon burgundy frosting on the other side.

   • Use a star or round piping tip.

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3. Frost the Cupcakes

1. Pipe tall swirls of two-tone buttercream on cooled cupcakes.

2. Decorate with gold sugar snowflakes or edible glitter.

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4. Serve

• Keep cupcakes at room temperature for 1 day or chilled for 3–4 days.

• Best served slightly cool for stable frosting.

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Tips

• For deeper red velvet color, use gel food coloring.

• For fluffier cupcakes, do not overmix the batter.

• Add 1 tsp espresso powder to enhance chocolate flavor.