Red Velvet Cupcake

Ingredients:

• 1 teaspoon baking soda
• cup ¾ (1½ sticks) unsalted butter, softened
• 1 cup buttermilk, at room temperature
• 2 1/2 cups sifted cake flour
• 1 teaspoon ½ cider vinegar
• 12 ounces cold cream cheese
• 2 eggs, at room temperature
• 1 1/2 pounds (1 ½ boxes) powdered sugar, sifted
• 2 oz. red food coloring (two bottles) or 4 oz beet juice (
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 5 tablespoons unsweetened cocoa
• 1 teaspoon vanilla
• 1 teaspoon vanilla extract

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

Cuisine: American

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