Mini Red Velvet Cupcakes

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/8 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/2 tbsp Cocoa powder, unsweetened
  • 1 cup Confectioners' sugar
  • 2 tbsp Food coloring, red
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 1/2 tsp Distilled white vinegar

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 1 8 ounce package Cream cheese

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 egg
• 2 1/2 tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon distilled white vinegar
• 1/2 cup buttermilk
• One 8 ounce package of cream cheese, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 cup sifted confectioners sugar
• 1/2 teaspoon vanilla extract

Directions

• Preheat the oven to 350° F. Line a mini cupcake pan with liners.
• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
• Using a stand mixer, cream together butter and sugar until light and fluffy. Add the egg and mix well.
• In a separate small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. Add this paste to the batter and mix well. Stir in distilled white vinegar.
• With the mixer on low, slowly add half of the buttermilk. Then add half of the flour mixture and mix until combined. Repeat the process with the remaining milk and flour. Mix well.
• Fill cupcake liners about half to two thirds full and bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes, then remove cupcakes from the pan and transfer to a cooling rack to cool completely before frosting.
• In a medium bowl, whip the butter and cream cheese on high speed with an electric mixer for a few minutes. Reduce the speed to low and add the confectioners sugar gradually until it is incorporated. Add the vanilla extract and mix well. Increase the speed to medium high and whip for a few more minutes until the frosting is light and fluffy. Transfer to a frosting bag with a tip and frost those cupcakes!