Red Velvet Cupcakes

To make the cupcakes:

Place a rack in the upper third of the oven and preheat to 350ºF. Line a muffin pan with 12 cupcake papers and coat with nonstick spray. Set aside.

In a small bowl, whisk together vanilla extract, food coloring, and cocoa power until the mixture becomes thick. Set aside. In a medium bowl, whisk together flour, salt, and baking soda.

In the bowl of an electric mixer, beat together butter and brown sugar on medium speed until fluffy, about 5 minutes. Beat in the egg.

Beat in the red cocoa paste. Incorporate well, beating on medium-high speed. Add half of the flour mixture, alternating with the milk. Add the vinegar. Beat well.

Divide the batter between the 12 cupcake tins and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let sit in pan for 10 minutes before moving to a wire rack to cool.

To make the frosting:

With an electric mixer, beat cream cheese on medium speed until soft, about 1 minute.

Add softened butter and continue to beat on medium-low speed until butter and cream cheese are thoroughly combined. Add powdered sugar, vanilla extract, and milk and beat until well incorporated.

Place frosting in the fridge for an hour before frosting if you’d like to firm it up a bit. Pour frosting in a ziplock bag and cut out a corner. Spread evenly across cupcakes.