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Red Velvet Cupcakes

Vegetarian • Serves 30

Refrigerated

2 Eggs, large

Baking & Spices

1 tsp Baking powder
1 tsp Baking soda
10 oz Cake flour
3 tbsp Cocoa, unsweetened
2 tbsp Food coloring, red
1 1/2 cups Granulated sugar
1 tsp Kosher salt
3 1/2 cups Powdered sugar
2 3/4 tsp Vanilla

Oils & Vinegars

1 Cooking spray
1 1/2 tsp White vinegar

Dairy

6 tbsp Butter, unsalted
5 tbsp Butter
1 1/3 cups Buttermilk, nonfat
1 (8-ounce) block Cream cheese
Heather Livengood Hill

Red Velvet Cupcakes