Red velvet cupcakes
Cupcakes and muffins
2½ cups all-purpose flour ¼ cup unsweetened cocoa powder, such as Pernigotti 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract ¼ pound (1 stick) unsalted butter, at room temperature 1½ cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows 8 ounces cream cheese, at room temperature 12 tablespoons (1½ sticks) unsalted butter, at room temperature ½ teaspoon pure vanilla extract 3½ cups sifted confectioners' sugar (¾ pound)
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