Red Velvet Christmas Cupcakes

In a large bowl, sift together 120 g of flour, 1 tsp of cocoa powder, ½ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp of salt and ½ tsp of powdered red food coloring. Whisk thoroughly to combine and set aside.

In another bowl, lightly whisk the egg with 80 g of sugar until combined. Add 90 g of buttermilk (or kefir, or liquid yogurt), 40 g of melted butter and 40 g of vegetable oil, and mix until combined. Add the dry mixture to the wet ingredients and mix gently until just combined and no lumps remain.

Divide the batter evenly among paper cupcake liners, filling each ¾ full. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely, preferably on a wire rack.

While the cupcakes are cooling, whip 200 g of cream cheese with 60 g of heavy cream (33–35% fat) and 50 g of powdered sugar until airy and stable.

Transfer the frosting to a pastry bag fitted with a star tip. Pipe it onto the cooled cupcakes and decorate with festive Christmas sprinkles.