Red Velvet Cupcakes

Instructions

• 1Preheat the oven to 350°F. Line two 12-cup muffin pans (⅓ cup capacity) with 18 foil or paper baking cups.
• 2Sift the flour, cocoa, baking powder and salt onto a sheet of parchment paper.
• 3Assemble the mixer using the glass mixing bowl and scraper beater. Place the butter and sugar in the bowl. Slowly turn the mixer to LIGHT MIXING setting and beat for 1 minute then increase the speed to CREAMING/ BEATING setting and beat for 2 minutes, or until pale and creamy.
• 4Reduce the speed to LIGHT MIXING setting and add the eggs, one at a time, beating well between each addition. Beat in the sour cream.
• 5Combine the food coloring and buttermilk in a small liquid measuring cup. Add half the buttermilk mixture to the batter. Beat in half the flour mixture, then repeat with remaining buttermilk and flour mixtures.
• 6Combine the baking soda and vinegar in a small bowl. Turn the mixer to FOLDING/KNEADING setting and pour the vinegar mixture into the batter. Beat for 20 seconds.
• 7Evenly divide the batter among the baking cups.
• 8Bake for 20-25 minutes, or until a skewer inserted in center of one cupcake comes out clean.
• 9Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
• 10To make the cream cheese frosting, assemble the mixer using glass mixer bowl and scraper beater. Put the butter, cream cheese and vanilla in the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute, or until combined. Reduce the speed to FOLDING/KNEADING setting and gradually add the sugar. Once all the sugar has been added, increase the speed to CREAMING/BEATING setting and beat until well combined.
• 11Spread or pipe the frosting onto the cooled cupcakes and serve.