Whole Wheat Red Velvet Cupcake

Making of the Cupcake:

1. 
2. Preheat oven in 180 degree c for 10 minutes.
3. In a bowl sift Whole Wheat Flour along with salt and Cocoa Powder.
4. In another bowl take 2 eggs in room temperature and mix using a hand blender until the eggs turn fluffy.
5. Add Sugar to it and mix again for 30 second or until sugar mixes properly.
6. Add Milk, Vanilla Essence and Red food Colouring and give it a mix again.
7. Now add Oil to the mixture and using the bender blend properly.
8. In a small Bowl add Baking soda and While Vinegar and it will start bubbling and mix it immediately to the Wet mixture (Egg-sugar-Oil-Milk) and mix.
9. Now add Flour mix in three batches to the Wet mixture and mix property using cut and fold method. Don’t overmix in this stage.
10. Line a Cupcake tray with Muffin liners and pour 2 Tbsp. of the batter in each Cupcake liner.
11. Now bake Cupcakes in the preheated oven for 15 minutes in 180 degree c and check after 15 minute by inserting a toothpick whether the cupcakes are done or not.
12. If required bake for few more minutes.
13. Remove Red Velvet Cupcakes from the oven and cool on a wire rack.
14. 

Making the Topping and finishing Cupcakes:

1. Refrigerate the bowl that to be used for whipping the cream and whipping attachment of the blender in refrigerator for 2-3 hours before making the frosting.
2. Whipping cream also needs to be refrigerated. I have kept it in the Freezer overnight.
3. Now take the cream along with few drops of vanilla essence in the bowl and using the whipping attachment of the blender start blending the cream in medium speed for 2 minutes and then in high speed for one more minute.
4. Don’t over blend and make a medium pick whipped cream.
5. Take Whipping cream in a piping bag and decorate cakes with the Whipped cream.