Red Velvet Cupcake

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons cocoa powder
• 3/4 cup canola oil
• 1 1/2 cups granulated sugar
• 1 piece egg
• 3/4 cup buttermilk, room temp
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon red food coloring paste
• 1 1/2 teaspoons white wine vinegar
• 1/3 cup freshly brewed hot espresso
• 2 packets 8-ounce cream cheese, room temp
• 1 1/2 cups powdered sugar

1. Preheat oven to 325F. Grease muffin tin or line with muffin liners.
2. In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
3. In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
4. Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
5. With the mixer on low speed, add the flour mixture and mix until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
7. To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
8. Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.

flour, baking powder, baking soda, salt, cocoa powder, canola oil, sugar, egg, buttermilk, vanilla, red food coloring paste, white wine vinegar, freshly brewed, packets, powdered sugar

Taken from food52.com/recipes/33496-red-velvet-cupcake (may not work)