First, preheat oven to 180 degrees C (350 degrees F).
Grease extensively a 12-well sweetheart rose cake pan with pan grease or non-stick cooking spray.
Then, sift together the
All-Purpose Flour (1 cup)
Unsweetened Cocoa Powder (1 Tbsp)
. Add in
Baking Powder (1/4 tsp)
Salt (1/4 tsp)
. Mix well and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat
Butter (1/4 cup)
Granulated Sugar (3/4 cup)
on medium speed until batter is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl.
Vanilla Extract (1/2 tsp)
. Continue to beat till everything is well mixed.
Reduce the speed to low, add the flour mixture in three batches, alternating with the
Buttermilk (1/2 cup)
. Beat till well mixed.
Remove the bowl from the mixer and add
Red Food Coloring (1 1/2 Tbsp)
until you get your desired colour.
Then, fold in the
Walnuts (1/4 cup)
Lastly, add in the combined
Distilled White Vinegar (1/2 tsp)
Baking Soda (1/2 tsp)
Using an ice-cream scoop, quickly spoon and divide batter evenly into the greased pan. Tap to remove excess air in the pan.
Briefly smooth the top with the back of a teaspoon.
Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the centre comes out clean.
Remove the pan and leave to cool on wire rack for 10 minutes.
Then, remove cakes from pan to cool completely before we pipe in the
Cream Cheese (1 cup)
To make the filling, beat together cream cheese and
Butter (3 1/2 Tbsp)
until smooth. Then beat in
Vanilla Extract (1 tsp)
Salt (1/4 tsp)
On lower speed, gradually beat in sieved
Powdered Confectioners Sugar (2 cups)
Continue to beat till batter is smooth and creamy. And we're ready to pipe the cream cheese filling into the cupcakes.
Fill the cream in a piping bag and pipe into the red velvet cupcakes. And we're done!
Decorate with tiny red sugar hearts for a perfect valentine treat. Enjoy!