Red Velvet Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 5 tablespoons butter softened
• 2.5 cups cake flour 
• 8 ounce cream cheese softened
• 2 large eggs 
• 1.5 cups granulated sugar 
• 1 teaspoon kosher salt 
• 1.3 cups nonfat buttermilk 
• 4 teaspoons nonfat buttermilk 
• 1 pound powdered sugar 
• 1 ounce food coloring red
• 6 tablespoons butter unsalted softened
• 3 tablespoons cocoa powder unsweetened
• 1.3 teaspoons vanilla extract 
• 1.5 teaspoons vanilla extract 
• 1.5 teaspoons vinegar white

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife.
4. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk.
5. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
6. Add eggs, 1 at a time, beating well after each addition.
7. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
8. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
9. Spoon batter into prepared muffin cups.
10. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
11. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth.
12. Add 1 1/4 teaspoons vanilla; beat well.
13. Spread frosting evenly over cupcakes.