Red Velvet Cupcakes for Valentines Day

Red Velvet Cupcakes

Yield: 12 cupcakes
Temperature: 350℉

Ingredients:

For the cupcakes:

• 4 tbsp. salted butter, softened
• 3/4 c. sugar
• 1 egg
• 1 tbsp. vanilla (Add 1 tsp. if you're using gluten free flour)
• 1 1/3 c. flour (cake, all-purpose, or gluten free)
• 1 tbsp. regular cocoa powder
• 1 1/2 tbsp. dark cocoa powder
• 3/4 tsp. baking soda
• 1/2 c. buttermilk
• 1 1/2 tsp. vinegar
• 3-4 tsp. red food coloring, gel

For the cream cheese frosting:

• 8 tbsp. salted butter, softened
• 8 oz. cream cheese
• 3-4 c. powdered sugar
• 2 tsp. vanilla
• 1-3 tsp. whole milk (optional)
• sprinkles (optional)

Instructions:

1. Preheat the oven to 350℉ and line a twelve hole muffin pan with paper liners.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the egg and vanilla.
3. Sift in the flour, cocoa powders, and baking soda (but do not stir). Add in the buttermilk, vinegar, and red food coloring. Stir to combine.
4. Divide the batter between the twelve paper liners and bake in the oven for 16-18 minutes or until a toothpick comes cleanly out of the center of a cupcake. Be careful not to overbake. Cool completely on a wire rack.
5. While the cupcakes are cooling, make the frosting. In a medium sized mixing bowl, beat together the butter and cream cheese until light and fluffy.
6. Beat in the powdered sugar, one cup at a time until you reach your desired sweetness. Mix in the vanilla and, if you would like, 1-3 tsp. of milk.
7. To decorate, start by piping frosting on the top of each cupcake in your desired pattern. I did a sort of swirl thing. Add sprinkles on the top of each cupcake. Eat whenever.