desserts

Ingredients

	2 1/4 cup(s) all-purpose flour
	1 tsp table salt
	1 tsp baking soda
	2 Tbsp unsweetened cocoa
	1 1/4 cup(s) buttermilk
	1 tsp white vinegar
	2 tsp vanilla extract, divided
	3/4 cup(s) sugar, granulated
	1/4 cup(s) light butter, softened
	2 large egg(s)
	1 cup(s) powdered sugar
	2 Tbsp Neufchatel cheese, softened

Instructions

• Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.
  
  
• In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.
  
  
• In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
  
  
• With an electric mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
  
  
• Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food coloring and mix well with mixer (do not over beat batter).
  
  
• Fill each muffin tin about 2/3 full with batter.
  
  
• Bake until a toothpick inserted in center of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
  
  
• Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per serving.

Notes

• *You can make green velvet cupcakes, too, by dividing the batter in half and adding green food coloring to one half and red to the other. Or you can combine 2 parts green food coloring and 1 part blue food coloring to yield a forest green.