This is with my version of cream cheese frosting made at home from scratch. This is one of the first recipes I posted on my page so pardon the bad photography!
They look messy. You eat them messy. But they are to die for. My sister asked me for this dessert and she loved it. Hope you all like it too!
SWEET NEW YEAR!

INGREDIENTS:
Cupcake Batter-
1) Maida- 235g
2) Cocoa powder- 15g
3) Caster Sugar- 250g
4) Unsalted Butter- 270g
5) Eggs- 4
6) Buttermilk- 6 tbsp
7) Vanilla extract- 1tsp
8) Baking Powder- 1 tsp
9) Salt- 1 tsp
10) Baking soda- 3/4th tsp
11) Vinegar- 1.5 tsp
12) Concentrated Beetroot Juice- 6 tbsp

Frosting-
1) Unsalted Butter- 100g
2) Thick hung curd (should not be sour)- 150g
3) Full fat milk- 1L
4) Vinegar- 1 tsp
5) Sugar- 200g
6) Amul Cheese Spread tropical fruit- 100g (optional)
7) Chocolate essence- 1 tsp

EQUIPMENTS-
1) Cupcake baking tray
2) Cupcake liners
3) Big bowls- 2
4) Flat Spatula- 2
5) Piping bag with nozzle attachment- 1 (optional)

PROCEDURE
Cupcakes-
1. Sift all the dry ingredients (except sugar and baking soda) and keep aside
2. In a bowl beat together eggs and sugar until fluffy.
3. Add the butter and vanilla extract to the bowl and beat again
4. Add the beetroot juice to the buttermilk and add this to the bowl. Mix well
5. Fold in the dry ingredients lightly with a flat spatula to aerate the batter
6. Add the baking soda to vinegar in a separate bowl and add the fizz to the batter
7. Beat lightly.
8. Pour 1 heaped tbsp of batter per cupcake and bake for 15 mins at 400 degree F in a pre-heated oven. Or 5 mins in a microwave oven at 600 W power
9. Once they are baked, and keep aside for cooling

Frosting-
1. Hang 1L of curd in a muslin cloth over a bowl and keep inside the fridge to drain the water overnight. Keep aside
2. Heat the milk in a large pot and bring to boil
3. Add vinegar and mix well. The curds from milk will start separating
4. Sift the mixture and keep the solids in another bowl
5. Pour cold water/ ice on it to bring the temperature down. Separate the curds again and keep aside
6. Cream the butter and sugar till light and fluffy
7. Add rest of the ingredients and beat well
8. Refrigerate for an hour
9. Put this mixture in a piping bag (or use a simple spoon) and frost the cupcakes
Note-
1. This is not a very stiff frosting. If you like messy, this is the way to go! You can also tweek the ingredients to make this stiffer.
2. This batter makes 18 large cupcakes