Red Velvet Cupcakes with Blue and White Cream Cheese Frosting
Moist and soft with a hint of chocolate
  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside.
  2. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Add the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
  3. Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3½ dozen cupcakes.
  4. For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.
  5. place one half of frosting into a 12 in. pastry bag and set aside. Add a few drops blue food coloring to other half of frosting. Once frosting is desired color add to another 12 in. pastry bag. Snip off ends of both pastry bags and place side-by-side into a 16 in. pastry bag fitted with a large star tip. Pipe a small amount until both colors come out of tip, then frost cupcakes using a swirling design.