Red Velvet Mini Cup Cakes

Red Velvet Mini Cup Cakes:
Preparation Time : 20 min
Cooking time : 15 min
Yield : 24 Cup Cakes

Ingredients:

All purpose flour/ Cake flour : 1 1/4 cups
Cocoa powder : 1 tbspn
Sugar : 2/3 cup
Eggs : 1 egg
Butter milk : 1/2 cup
Butter : 1/2 cup
Red food color : 1 tbspn
Baking soda : 1/2 tspn
Distilled white vinegar : 1/2 tspn
Vanilla essence :1/2 tspn
Salt : 1/2 tspn

Ready for icing

Directions : 

First preheat oven 350 degrees.Line standard muffin tins with paper liners .Mix together cake flour,cocoa,and salt.Take an electric mixer on medium-high speed,whisk together sugar and butter until combined.Add egg and beat until incorporated,scraping down sides of bowl as needed.Mix in food color and vanilla.
Add flour mixture in three batches,alternating with additions of buttermilk,and whisking well after each.stir together the baking soda and vinegar in a small bowl (it will foam),add mixture to the batter,and mix medium speed 10 seconds.
Pour batter evenly among lined  cups,filling each 3/4 full.Bake the cupcakes about 12 to 15 min or until tooth pick inserted in centers comes out clean.When cakes are done transfer the cakes to wire racks to cool completely.Cupcakes can be stored overnight at room temperature.
Decorate the cup cakes with chocolate whipping cream icing

Enjoy the red velvet mini cupcakes.