Red Velvet Cupcakes Recipe

• 1 3/4 cup (8 3/4 ounces) all-purpose flour
• 1 tablespoon cocoa
• 10 tablespoons (5 ounces) unsalted butter, softened, divided
• 1/2 cup plus 1/3 cup (about 6 ounces) granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon red food coloring
• 2 teaspoons vanilla extract, divided
• 3/4 cup milk
• 3/4 teaspoon baking soda
• 3/4 teaspoon vinegar
• 8 ounces cream cheese, softened
• 3 cups (12 ounces) confectioners' sugar, sifted
• 3 ounces white chocolate, melted and cooled slightly
• 1/4 cup red sugar for garnish

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Line muffin tin with cupcake liners.
2. Sift flour and cocoa into small bowl; set aside. Using mixer, cream 6 tablespoons butter, granulated sugar, and salt on medium speed until light and fluffy, about 2 minutes. Beat in egg, red food coloring, and 1 teaspoon vanilla until combined.
3. Reduce speed to low and add flour mixture, alternating with milk, until combined.
4. In small bowl, stir baking soda into vinegar and let fizz. Immediately stir into batter. Divided batter between cupcake cups and bake until just firm, about 17 minutes. Let cool in pan 5 minutes, then transfer cupcakes to wire rack to cool completely before frosting, about an hour.
5. Make frosting: Using mixer, beat cream cheese, remaining 4 tablespoons butter, and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Beat in vanilla and white chocolate until just combined. Frost cupcakes and sprinkle with red sugar.

flour, cocoa, unsalted butter, sugar, salt, egg, red food coloring, vanilla, milk, baking soda, vinegar, cream cheese, sugar, white chocolate, red sugar

Taken from www.seriouseats.com/recipes/2013/02/red-velvet-cupcakes-recipe.html (may not work)