Red Velvet Cupcakes

Yield: 36 cupcakes (or 24 standard cupcakes and 24 minis)

3 1/2 cups/450 grams cake flour

1/2 cup/47 grams unsweetened cocoa (not Dutch process)

1 1/2 teaspoons salt

2 cups canola oil

2 1/4 cups/450 grams granulated sugar

3 large eggs

6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water

1 1/2 teaspoons vanilla extract

1 1/4 cup buttermilk

2 teaspoons baking soda

2 1/2 teaspoons white vinegar

Preheat oven to 350 degrees. Whisk cake flour, cocoa and salt in a bowl and set aside.

Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. Turn off mixer, add the food coloring and drape an old (but clean) kitchen towel over the mixer to control splashes. Turn mixer on lowest setting, wait ten seconds then turn off the mixer. Remove towel, turn mixer to low and add the vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

Fill cupcake papers 3/4 full, place in oven and bake until a cake tester comes out clean, 20 to 25 minutes. Let cool in pans 2 minutes, then remove cupcakes to cool on a wire rack. Cool completely before frosting.

Cream Cheese Frosting-Adapted from Smitten Kitchen

1 pound cream cheese, room temperature

2 sticks unsalted butter, room temperature

6 cups/684 grams confectioner’s sugar, sifted

2 teaspoons vanilla extract

Beat cream cheese in the bowl of a stand mixer on medium speed (or use a hand mixer) for 5 minutes. Turn off mixer and add butter, then beat on medium speed until light and fluffy, about 2 minutes. Turn mixer to low and slowly add the sugar and vanilla. Continue beating on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.