RED VELVET CUPCAKES

Ingredients

1½ c. all-purpose flour

1 c. sugar

1 Tbsp. natural unsweetened cocoa powder

1/4 tsp. salt

1 large egg, room temperature

1/2 c. vegetable oil

3/4 c. buttermilk, room temperature

1 tsp. red gel food coloring

1 tsp. pure vanilla extract

1/2 tsp. baking soda

1/2 tsp. white distilled vinegar

For Frosting:

8 oz. cream cheese, room temperature

1/4 c. unsalted butter, room temperature

2 c. powdered sugar

1 tsp. pure vanilla extract

1/8 tsp. kosher salt

Preparation

Preheat oven to 350°F. Line muffin pans with paper cupcake liners. In medium bowl, whisk together flour, sugar, cocoa, and salt. Set aside. In large mixing bowl, whisk egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add prepared dry ingredients and mix until smooth, about a minute. In small dish, mix together baking soda and vinegar. While soda/vinegar mixture is bubbling, add it to batter and mix well. Using a large spoon or scoop, divide batter between 12 muffin cups, filling 2/3 of the way full. Bake 18-20 minutes, or until inserted toothpick comes out clean. Cool cupcakes for 5 minutes in pan then transfer onto a wire rack to cool completely.

To make frosting: In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute. Add powdered sugar and beat on low speed for a minute. Then increase speed to medium high and continue to beat until smooth and fluffy, about 3 minutes. Stir in vanilla extract and salt. Whip again until incorporated, 30 seconds. Transfer frosting into a pastry bag, fitted with decorative tip to frost or frost by hand when cupcakes have cooled.