Red Velvet cup cake
INGREDIENTS For the red velvet cupcakes: 1 and 1/3 cups (145 grams) cake flour (spooned & leveled) 2 tablespoons (10 grams) natural unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 grams) unsalted butter softened to room temperature 1 cup (200 grams) granulated sugar 1 large egg room temperature 1/4 cup (60 ml) oil canola or vegetable work well 1 tablespoon liquid red food coloring 1 teaspoon pure vanilla extract 1/2 teaspoon distilled white vinegar 2/3 cup (160 ml) buttermilk room temperature For the cream cheese frosting: 1/2 cup (115 grams) unsalted butter softened to room temperature 1 (8-ounce) package brick-style cream cheese softened to room temperature 2 cups (240 grams) powdered sugar 1 teaspoon pure vanilla extracT INSTRUCTIONS To make the red velvet cupcakes: Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside. In