Red Velvet Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup buttermilk 
• 0.8 pound confectioners' sugar sifted
• 8 ounces cream cheese at room temperature
• 2 extra large eggs at room temperature
• 2.5 cups flour all-purpose
• 1 tablespoon liquid food coloring red
• 1 teaspoon kosher salt 
• 1.5 cups sugar 
• 0.3 pound butter unsalted at room temperature (1 stick)
• 12 tablespoons butter unsalted at room temperature ()
• 0.3 cup cocoa powder unsweetened such as pernigotti
• 0.5 teaspoon vanilla extract pure
• 1 teaspoon vanilla extract pure
• 1 teaspoon vinegar white

Equipment

• bowl
• oven
• blender
• hand mixer
• toothpicks
• spatula
• ice cream scoop
• muffin liners
• measuring cup
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
3. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light.
5. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
6. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon.
7. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
8. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip!
9. Add the sugar and mix until smooth.