Red velvet cupcakes with cream cheese frosting

Ingredients for 1 servings:

• 2 eggs
• 150 g sugar
• 1 tsp Bourbon vanilla bean(s), ground
• 100 ml buttermilk
• 100 ml rapeseed oil
• 1 tsp apple cider vinegar
• 2 tsp food coloring, red
• 150 g spelt flour type 630
• 2 tsp cocoa
• 1 pinch of salt
• 2 tsp, leveled baking powder
• ½ tsp baking soda
• 200 g butter, soft
• 1 tsp vanilla extract or ground vanilla bean
• 250 g icing sugar
• 350 g double cream cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

makes about 14 pieces

Preheat the oven to 180°C. Line a muffin tin with paper cases. Beat the eggs with the sugar until very creamy, then add the vanilla, buttermilk, oil, vinegar, and food coloring. Mix everything well until no red streaks remain. Mix the dry ingredients and add to the batter. Briefly mix the ingredients and divide the batter between the muffin cases. Make sure the cases are only about three-quarters full! Place the muffins in the oven and bake for about 20 minutes. Then remove the muffins and let them cool in the tin. In the meantime, prepare the frosting. Cream the softened butter until creamy, add all the remaining ingredients, and mix until smooth. Be sure to sift the powdered sugar! Then refrigerate the frosting. Once the muffins have cooled sufficiently, pipe the frosting onto the muffins using a piping bag fitted with a star nozzle. Decorate the muffins as desired and refrigerate until ready to serve.