Red Velvet Cupcakes

INSTRUCTIONS

• Make the Red Velvet Cupcakes:
• Preheat oven to 350°F. Line one 12-cup muffin pan with cupcake liners and set aside.
• Combine and sift the dry ingredients in a large bowl (cake flour, all-purpose flour, cocoa powder, baking powder, and salt).
• Combine the wet ingredients in another bowl or measuring cup and set aside (buttermilk, canola oil, food coloring, vanilla).
• Cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat at low speed first, then increase to medium speed until its light and fluffy. About 2 minutes.
• Add the eggs, still on low speed, one at a time (add the portion with the full egg yolk first, then the second portion with the half yolk after). Ensure the traces of the egg disappear before adding the second portion. Do not overmix.
• Add the dry ingredients in three parts, alternating with the wet ingredients in two parts. Mix baking soda and vinegar together in a small cup and add along with the second half of the wet ingredients. After each addition, mix at the lowest mixer speed just until the ingredients are combined. After adding all the dry and wet ingredients, scrape the bowl and paddle attachment and stir with a wooden or plastic spoon until smooth. Leave the batter to rest for 15 minutes.
• Fill the cupcake liners (use the ice cream scoop) set aside in step 1 to about three-quarters full, and bake for about 20 minutes or until the top is firm and a toothpick inserted into the middle of the cupcakes comes out clean or with few crumbs. Allow the cupcakes to cool for 5 minutes in the pans before moving the cupcakes to the cooling rack.
• Make the Cream Cheese buttercream:
• Cream the cheese at low speed in a bowl of a stand mixer with a paddle attachment. Gradually increase the speed and cream until the cheese is smooth and creamy, about 2 to 3 minutes. Set aside.
• Cream the butter in a stand mixer with the paddle attachment:
  Start at a low speed and gradually increase the speed. The creaming should take about 3 minutes if at room temperature but may take longer if the butter is cold.
  You will know the butter is well-creamed when it becomes smooth, fluffy, and light in color, and you hear a slapping sound as it hits the sides of the bowl.
• Add the confectioner sugar gradually at low speed, about 1 cup at a time. Ensure each cup of sugar added is well mixed before adding the next. When all the sugar has been added, add the vanilla extract, stopping the mixer and scraping the bottom and sides of the bowl and paddle attachment to ensure that all the butter and sugar is well mixed. Mix at low speed for another (20 ) seconds. Scrape the bottom and sides of the bowl.
• Increase the mixer speed to the highest speed and mix for about 5 minutes. You can cover the mixer bowl to prevent splashing. You may need to stop the mixer once or twice to scrape the bowl and paddle. The buttercream will become lighter in color, creamy, and smooth and appear to have increased in volume
• Add the creamed cheese in step 1 to the creamed butter and beat the mixture at lowest speed for about 35 seconds to combine. Gradually increase the speed to medium speed and beat for another 40 seconds to lighten the buttercream.
• Use the buttercream immediately or store it in an airtight container and put it in the refrigerator for up to 1 week. Use a large star or round tip and the pastry bag to pipe a swirl of frosting onto the cupcake to finish. If refrigerated, allow the buttercream to come to room temperature, then beat with a mixer until it is light and fluffy again.