Classic Red Velvet Cupcakes with Strawberry Frosting

Ingredients

• Butter (unsalted) - 1/4 cup
• Powdered sugar - 3/4 cup
• Vanilla extract - 1/2 tsp
• Egg - 1 whole
• Red food coloring - 1 tbsp
• Beetroot juice - 4 tbsp
• Cocoa powder - 2 tsp
• Baking soda - 1/4 tsp
• Curd - 1/2 cup
• Maida or all-purpose flour - 1 cup
• Strawberries - 1 1/2 cup
• Butter - 1 cup
• Powdered sugar - 1 1/2 cup
• Vanilla extract - 1 tsp

Instructions

1. 1Preheat the oven to 350°C so it is ready once the batter is mixed.
2. 2Mix the curd and baking soda in a small bowl, then set the mixture aside to activate.
3. 3In a large bowl, combine the unsalted butter, powdered sugar, and vanilla extract and beat on medium speed with an electric mixer until the mixture is light and fluffy.
4. 4Add the egg and beat until incorporated, then stir in the cocoa powder and either the red food coloring or the beetroot juice, mixing until the batter is evenly colored.
5. 5Add the flour alternately with the curd mixture, a little at a time, and beat on low speed until everything is blended and smooth.
6. 6Divide the batter evenly among muffin cups and fill each cup only 3/4 full so the cupcakes rise without overflowing.
7. 7Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
8. 8Transfer the cupcakes to a wire rack and let them cool completely before you frost them.
9. 9Make the strawberry puree by blending the strawberries until smooth.
10. 10In a bowl, beat the butter until it is smooth and creamy, then add the powdered sugar and continue beating so the mixture becomes light.
11. 11Add the strawberry puree and vanilla extract to the butter-sugar mixture and beat until the frosting is smooth and fluffy.
12. 12Fit a decorating bag with tip 18, fill the bag only 1/2 full, and pipe the frosting onto the cooled cupcakes in swirls.
13. 13Optional: top each cupcake with a fresh strawberry half for a pretty finishing touch.