Red Velvet Cupcakes & Strawberry Cream Cheese Frosting

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 Red Velvet Cupcakes

• 2 eggs
• 1 1/2 cups of sugar (375 ml)
• 1 1/2 cups canola oil (375 ml)
• 1 cup of plain yogurt (250 ml)
• 2 tablespoons red food coloring (30 ml)
• 1 teaspoon vinegar (5 ml)
• 1 teaspoon vanilla extract (5 ml)
• 2 1/2 cups of flour (625 ml)
• 1 tablespoon cocoa (15 ml)
• 1 teaspoon baking soda (5 ml)
• 1 teaspoon salt (5 ml) 

                    Preheat oven to 350 °F (180 °C).

In a food processor, mix the eggs with the sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour, cocoa, baking soda and salt. 
 
 Blend until just incorporated. 
 
 Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. 
 
Remove and let cool.

Strawberry Cream Cheese Frosting


• 8 ounces cream cheese, cold
• 5 tablespoons softened butter
• 2 tablespoons vanilla extract
• (scant) two cups powdered sugar
• 2 tablespoons fresh strawberry purée
 Using a hand mixer, beat the top three ingredients together until well combined.  Gradually add the powdered sugar as you continue beating the mixture.  Lastly, stir in the strawberry purée.