Red Velvet Cupcakes with Cream Cheese Frosting

For cupcakes:
Preheat oven to 350 degrees F. Line a 12-count muffin tin with cupcake papers.

In a bowl sift flour, salt, cocoa powder and baking soda. Set aside.

In a large bowl with a mixer, beat the butter until soft. Add sugar and beat until light and fluffy (about 2 minutes). Add egg and beat until incorporated. Add vanilla extract and vinegar and mix well. Add food coloring and beat few seconds. Add buttermilk and beat 10 seconds. Add flour mixture and beat on low speed until everything blends together.

Divide the batter evenly among the cupcake tins – fill them about 2/3 of the way full. Bake in oven for about 20 -22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from oven and cool completely before frosting.

For 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. Add the heavy cream and whip until the frosting is thick enough to pipe onto the cupcakes. You can either frost the cupcakes with a butter knife or pipe it on using a pastry bag with a big star tip.