Cupcake Nation

Red velvet cupcakes are my absolute favourite. It's deliciously  festive, rich, and  flavourful. Red velvet is like yellow cake but with a little kiss on the cheek of chocolate. The red color can come from beets or even Strawberries but personally I prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavour. Adopted into little red cupcakes and topped with a dollop of cream cheese frosting, they make a colourful and tasty dessert for late winter picnics and are especially sweet for Valentine's Day or for the Fourth of July if adorned with some blueberries. Cook Time: 35 Minutes Ingredients: (Red Velvet Cupcake) 1 1/2 cups of sugar 1/2 cup (1 stick) of butter, room temperature 2 eggs, room temperature 2 1/3 cups of cake flour 2 tablespoons of Dutch-processed cocoa powder 1 teaspoon of baking soda 1/2 teaspoon of baking powder 1/2 teaspoon of salt 1 cup of buttermilk 1 1/2 tablespoons of...

Want simple yet wonderfully-sweet and buttery cupcakes? Well, here you are! These are so easy to make and particularly luscious with lemon icing on top. Follow this off-the-hook amazing recipe to achieve perfect cupcakes everytime, and freeze the leftovers for next time! Cook Time: 30 Minutes Ingredients (Vanilla Cupcakes) 1 and 1/3 cup all-purpose flour (spooned and leveled) 1 and 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup unsalted, softened 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract  1/2 cup full fat sour cream Ingredients (Lemon Icing) 1/2 cup butter 2 tablespoons lemon juice 1/2 teaspoon vanilla extract  3 cups confectioners' sugar Instructions: (Vanilla Cupcakes) 1. Preheat oven to 350F. Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 2 liners (this recipe will make 14 cupcakes). Set aside.  2. In a large bowl, whisk together the flour, baking powder, a...