Vixxxen: Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting

Ingredients

• 1 teaspoon baking soda 
• 2 sticks butter at room temperature
• 1 cup buttermilk 
• 1 cup cake flour 
• 1.5 cups canola oil 
• 2 teaspoons cayenne powder 
• 0.5 shot cinnamon schnapps 
• 4 ounces cream cheese at room temperature
• 2  eggs 
• 1.3 cups flour all-purpose
• 1 ounce liquid food coloring red
• 1 tablespoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 6 cups powdered sugar 
• 0.5 teaspoon salt fine
• 1.5 teaspoons salt fine
• 2 cups sugar 
• 0.5 cup cocoa unsweetened
• 1 teaspoon vanilla extract 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• blender
• hand mixer
• toothpicks
• stand mixer
• muffin liners
• muffin tray

Directions

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
2. In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined.
4. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
5. Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
6. For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed.
7. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
8. Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.