50. Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS:

2 1/2 cups cake flour, sifted
2 tbsp cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp
1/2 tsp red gel-paste food color
1 tsp pure vanilla extract
1 cup buttermilk (or appropriate substitute)
1 1/2 tsp baking soda
2 tsp distilled white vinegar
For Frosting:
8 oz (2 sticks) unsalted butter, room temp
12 oz (1 block) cream cheese, room temp
1 pound (4 cups) confectioner's sugar, sifted
3/4 tsp vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F.  Line standard muffin tins with paper liners.  Whisk together cake flourm cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until just combined.  Add eggs, one at a time, beating until each is incorporated, scrapind down sides of bowl as needed.  Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly along lined cups, filling each 3/4 full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.
5. To finish, use a small offset spatula to spread with frosting.
For Frosting:
1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2-3 minutes.  Reduce speed to low.  Add sugar, 1 cup at a time, and then vanilla; mix until smooth.