My first ever experience with gorgeous Red velvet cupcake with cream frosting

How beautiful the red velvet cake is !! I love the rich chocolate-flavour, sponginess  of the cake & its distinctive reddish colour. . As the husband's birthday is coming so this time I don't want to order a cake from outside. So tried this last night on a trial basis hence went for 5 cupcakes instead of a whole cake. It came out pretty well as expected. Baking is super fun for me and specially with  the frosting /icing stuff.. just love doing that.  This time with the cup cakes I could not do the layering with frosting part which of course a basic original red velvet cake should have but planning to do  that for his birthday cake.

This one is not my recipe of course. I referred this link http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html. but had made some minor variations in case of quantities of ingredients. One more thing I dropped is the cream cheese. Some how I find the cream cheese very heavy and don't like the taste. So I used only cream for the frosting part.

Ingredients:
For the cake:

All purpose flour/Maida: 1 cup
Powdered sugar: 1/2 cup
Eggs: 2
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
pinch of salt
Cocoa powder: 1 tsp
Buttermilk: 3-4 tbsp.
Vegetable oil: 5-6 tbsp.
Vanilla Essence: 1 tsp
White vinegar: 1/2 tsp
Red food colour: 1/2 tsp (I used powdered one)

For Cream frosting:

Fresh Cream: 100 ml (I used amul cream only as I did not find any heavy cream nearby. But for frosting it is always better to use heavy cream)
Powdered sugar: 4 tbsp.
Butter: 2 tbsp. melted in room temperature
Vanilla Essence: 1 tsp

Method:

Preheat the oven at 180 degree Celsius.

Sift the APF/maida, sugar, salt, baking soda, baking powder, cocoa powder in a large bowl. In another bowl, beat the egg and mix oil, buttermilk, vanilla essence, vinegar, food colour very well. Now into this fold the dry mixture of APF/maida until everything combines well and make a smooth batter.

Now pour the batter into the cup cake moulds. (I used silicon moulds hence no greasing was required). Keep the moulds on a baking tray and bake them at 180 degree Celsius for 25-30 minutes or until a toothpick/fork comes out clean while inserted.

Let them cool in a wire rack and de-mould.

For the frosting:

In a bowl ,take the cream. Add sugar, butter  & vanilla essence . With the help of a balloon beater , mix them well with medium to high speed until they reach a little fluffy texture. This would take you about 10-12 minutes or so. I know its quite a task with the balloon beater, so if you have an electric blender/beater, nothing like that. Once it is ready, keep in the refrigerator till it is bit stiff.

Now put the cream in the piping bag and decorate your cup cakes with the frosting with different nozzles of the piping bag, top it with a cherry and enjoy.

If you are going for a whole cake, you can slice  the cake horizontally with a sharp knife into two halves and spread evenly the cream frosting on top of one half and place the other half above it. Again cover the top with the remaining cream frosting. Keep in the refrigerator for some time and then take out, slice and enjoy.