Red Velvet Cupcakes

• 1-1/4 cup Cake Flour
• 1 Tablespoon Cocoa Powder (I Used Dutch Processed)
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Kosher Salt
• 1/4 cups Unsalted Butter, Softened At Room Temperature
• 3/4 cups Granulated Sugar
• 1/4 cups Vegetable Or Canola Oil
• 1 whole Large Egg, At Room Temperature
• 1/2 cups Buttermilk At Room Temperature
• 1-1/2 teaspoon Red Food Coloring
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons White Vinegar
• FOR THE FROSTING:
• 8 ounces, weight Cream Cheese (softened At Room Temperature)
• 1/4 cups Unsalted Butter, Softened At Room Temperature
• 2 cups Powdered Sugar
• 1/2 teaspoons Vanilla Bean Paste Or Vanilla Extract
• 1 pinch Salt
• 1 Tablespoon Sugar Pearls (optional)

1. Preheat oven to 350u0b0F. Line a standard 12-cup cupcake pan with paper liners.
2. In a large bowl, sift together the dry ingredients (flour, cocoa powder, baking powder, salt).
3. In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar over medium speed until light and fluffy, about 3 minutes. Stream in oil while mixing until combined. Add egg and beat until incorporated.
4. In a small bowl, whisk buttermilk, food coloring and vanilla. Add about 1/3 of the flour mixture to the mixer, stirring over low speed. Stir in about 1/3 of the buttermilk mixture. Continue to alternate dry and wet ingredients until completely combined. Be sure not to over-mix. In a small bowl, stir together baking soda and vinegar, and immediately fold into the batter.
5. Scoop batter into prepared cups, filling about 2/3 of the way up. Place on the center rack of the oven. Bake 16-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Place tin on a wire rack to cool. After about 5 minutes, turn out cupcakes onto the rack and cool completely.
7. For the frosting, beat together cream cheese and butter over medium speed in the bowl of a standing mixer fitted with a paddle attachment. Sift in sugar in several additions and mix until combined, starting at low speed and increasing as the mixture becomes more homogeneous. Stir in vanilla and salt.
8. If desired, transfer the prepared frosting to a piping bag fitted with a closed star tip (I used an Ateco 846 tip). Transfer to the fridge until chilled and stiffer. To decorate, pipe starting in the center of the cupcake, working your way outwards in a circular motion. Gently pull away. Add sugar pearls on the top. Enjoy.

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Taken from tastykitchen.com/recipes/desserts/red-velvet-cupcakes-13/ (may not work)