Red Velvet Cupcake

• FOR THE CUPCAKES:
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 Tablespoon Cocoa Powder
• 3/4 cups Canola Oil
• 1-1/2 cup Granulated Sugar
• 1 whole Large Egg, Room Temperature
• 3/4 cups Buttermilk, Room Temperature
• 1-1/2 teaspoon Vanilla Extract
• 1 teaspoon Red Food Coloring Paste
• 1-1/2 teaspoon White Wine Vinegar
• 1/3 cups Hot Espresso
• FOR THE FROSTING:
• 2 packages (8 Oz. Size) Cream Cheese, Softened
• 1-1/2 cup Powdered Sugar

1. Preheat oven to 325 F. Grease a 12-count standard size muffin tin or line with muffin liners.
2. In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
3. In the bowl of a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined. Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
4. With the mixer on low speed, add the flour mixture and mix until just blended.
5. 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.
6. To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
7. Frost the cooled cupcakes with the cream cheese frosting. Garnish with cake crumbs.

allpurpose, baking soda, baking powder, salt, cocoa, ube, sugar, egg, buttermilk, vanilla, red food coloring paste, white wine vinegar, espresso, frosting, cream cheese, powdered sugar

Taken from tastykitchen.com/recipes/desserts/red-velvet-cupcake/ (may not work)