Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and
line 12 muffin tins with paper cupcake liners.
In a large bowl
sift together the flour,
baking powder, salt, and cocoa powder.
In the bowl of
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar
and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until
incorporated. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup
whisk the buttermilk with the red food coloring. With the mixer on low
speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions,
beginning and ending with the flour.
In a small cup
combine the vinegar and baking soda. Allow the mixture to fizz and then
quickly fold into the cake batter.
Working quickly, divide the batter
evenly among the 12 muffin cups
and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23
minutes, or until a toothpick inserted in the center of the cupcakes comes out
cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let
cool completely before frosting. Either spread the frosting with a knife or
offset spatula, or use a large 1M Wilton open star decorating tip to pipe the
Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese until smooth. Add the vanilla and
confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the
heavy cream* (See Note) and whip until the frosting is thick enough to pipe. Add more sugar
or cream as needed to get the right consistency.
Note: You must use a brand of heavy cream that whips very easily to stiff
peaks. If you are using a brand of heavy cream that does not whip easily to
stiff peaks then whip the heavy cream separately to stiff peaks and then fold it
into the cream cheese mixture.