Steps to make Cream Cheese Icing and Red Velvet Cupcake

Vanilla Cream Cheese Frosting

1. I’ve used a stand mixer
2. Add 1 cup cream cheese
3. Add 1/2 cup room temperature unsalted butter
4. Add 10 drops of Ossoro French Vanilla Essence
5. Cream them
6. Gradually add 4 cups of icing sugar
7. It took me around 8 minutes using my stand mixer
8. Transfer to an icing bag, fill only half!
9. I stored the remaining in a squeazy bottle
10. Keep it in the fridge to set for 1-2 hours

Red Velvet Cupcake

1. Pre heat oven to 180C for 20 minutes
2. In a mug or jug, Add 200grams condensed milk
3. Add 1/2 cup melter butter
4. Add 1/2 cup water
5. Add 1 tablespoon lemon juice
6. Add 1.5 teaspoons Ossoro Vanilla Essence
7. Add 1.5 teaspoons Red Food Colouring and mix 
8. In a mixing bowl
9. Add 1/8 teaspoon salt
10. In a sieve add 1 cup maida or all purpose flour
11. Add 1 teaspoon Baking Powder and 1/2 a teaspoon Baking Soda
12. Add 1/4 cup Cocoa
13. Sift all ingredients together
14. Pour in the wet ingredients into the dry ingredients
15. Mix using a spatula until no dry ingredients remain
16. Prepare your cupcake moulds
17. I added 2-3 tablespoons of the batter into each cupcake mould
18. Tap on the counter to remove bubbles
19. Transfer to the preheated oven
20. Bake in the oven at 180C for 20 minutes
21. Take out, check with a toothpick if it is cooked
22. Let it cool for 30 minutes
23. Meanwhile take out the cream cheese frosting
24. After the cupcake is cool to touch, frost it!
25. I am still a novice when it comes to decorating a cupcake
26. I need a lot more finesse to it! 
27. Chill it for 15-20 minutes in a fridge
28. Serve chilled!