Red Velvet Cupcakes With Vanilla Bean Cream Cheese Frosting

• Cupcakes
• 3-3/4 cups cake flour
• 1/4 cups cocoa
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
• 3/8 teaspoon salt
• 1-1/2 cups buttermilk
• 3 teaspoons vinegar
• 1-1/2 teaspoons vanilla
• 1/2 ounce red food coloring paste
• 2-1/4 cups sugar
• 3/4 cups butter
• 3 eggs
• Vanilla Bean Cream Cheese Frosting
• 12 ounces or 1-1/2 packages of Philly cream cheese
• 1/2 stick butter
• 4-5 cups sifted powdered sugar
• seeds of 1/2 vanilla bean
• 1 teaspoon vanilla extract

1. CUPCAKES
2. preheat oven to 350u0b0F
3. sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
4. whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
5. beat sugar and butter in large bowl until well fluffy, 3 minutes
6. add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
7. beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
8. scoop into cupcake tins
9. bake cupcakes until tester inserted into center comes out clean, about 20 minutes
10. cool in pans 10 minutes
11. cool completely on racks
12. FROSTING:
13. bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
14. sift powdered sugar into a bowl or onto parchment
15. beat butter and cheese at medium speed until creamy
16. add 4 cups of the sugar and beat until combined
17. add vanillas and beat until combined
18. add more sugar until you get to the consistency and sweetness you like

cake flour, cocoa, baking soda, baking powder, salt, buttermilk, vinegar, vanilla, sugar, butter, eggs, vanilla bean cream cheese frosting, cream cheese, butter, powdered sugar, vanilla bean, vanilla

Taken from www.epicurious.com/recipes/member/views/red-velvet-cupcakes-with-vanilla-bean-cream-cheese-frosting-1273727 (may not work)