Red Velvet Cupcakes Cream Cheese (Print Version)

# Ingredients:

→ Cupcakes

01 - 1 tablespoon vanilla extract
02 - 1 teaspoon white vinegar
03 - 2 tablespoons red food coloring
04 - 2 large eggs, at room temp
05 - 240 millilitres buttermilk, at room temp
06 - 355 millilitres vegetable oil
07 - 1 teaspoon unsweetened cocoa powder
08 - 1 teaspoon fine salt
09 - 1 teaspoon baking soda
10 - 300 grams white sugar
11 - 315 grams plain flour

→ Cream Cheese Frosting

12 - Pinch of salt
13 - 1 teaspoon vanilla extract
14 - 480 grams icing sugar
15 - 115 grams soft unsalted butter
16 - 450 grams softened cream cheese

# Instructions:

01 - Bring your chilled items to room temp. Pop paper cases into two regular muffin pans and set your oven to 175°C.
02 - Stir cocoa, salt, soda, and flour together in a medium bowl. Make sure it looks all even and blended.
03 - In a roomy bowl, mix the sugar and oil using your mixer till they're all one color. Add the eggs in, tossing one into the bowl and mixing before the next.
04 - Squeeze in the vanilla, pour in the vinegar, and splash in the food coloring. Keep mixing till the color looks even everywhere.
05 - Toss in a third of your dry mix, then half your buttermilk. Add more dry, the rest of buttermilk, and finish with dry mix again. Stir just enough so everything's mixed—don't go crazy with the stirring.
06 - Spoon the batter into the paper cups so they're about two-thirds full. Pop the pans in for 18–20 minutes. They're done when poking with a toothpick comes out clean.
07 - Wait five minutes before moving cupcakes from the pan to a rack. Let them hang out there 'til they're totally cooled down.
08 - Pop the soft cream cheese and butter into a big bowl and beat until smooth. Slowly dump in the icing sugar on a low speed. Add the vanilla and salt. Keep beating till the whole thing is super light and fluffy.
09 - Spread or pipe the creamy frosting all over the cold cupcakes. Toss on crumbs or any topping you like.

# Notes:

01 - Letting ingredients warm up on the counter helps make a smoother batter.
02 - Gel coloring gets you bold red without messing up the mix.
03 - Mix just till the ingredients disappear into each other—overdoing it makes them tough.
04 - Use an ice cream scoop if you want all your cupcakes to match up in size.
05 - Only frost after cupcakes are totally cool or the topping just melts off.
06 - Chill your decorated cupcakes for a bit if you want the frosting to firm up nicely.
07 - Try two tablespoons of beet powder for a natural red look, skipping the dye.

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