Red Velvet Cupcakes For Two

• FOR THE CUPCAKES:
• 1/3 cups Plus 1 Tablespoon Flour
• 1/8 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 2 teaspoons Unsweetened Cocoa Powder
• 1/4 cups Canola Oil
• 1/4 cups Sugar
• 2 Tablespoons Buttermilk
• 1 whole Egg White
• 1 teaspoon Red Food Coloring
• 1/8 teaspoons White Vinegar
• 1/4 teaspoons Vanilla Extract
• _____
• FOR THE FROSTING:
• 3 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Butter, Softened
• 6 Tablespoons Powdered Sugar
• 1 teaspoon Milk
• 1/4 teaspoons Vanilla Extract

1. In a cupcake tin, place 4 cupcake liners on the outside edge (they rise higher on the edges).
2. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake at 350u0b0 for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
3. Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool. Dust with cocoa powder before serving, if desired.

flour, baking soda, salt, cocoa, ubc, ubc, buttermilk, egg white, red food coloring, white vinegar, ubc, frosting, weight cream cheese, butter, powdered sugar, milk, ubc

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