>> source: https://preppy-kitchen.com/red-velvet-cupcakes/
>> servings: 16
>> time: 35 minutes

Preheat #oven{} to 175°C. Place cupcake papers in a #cupcake pan{}.

In a #large bowl{}, sift @all-purpose flour{215%g}, @cocoa powder{4%g}, @granulated sugar{200%g}, @baking soda{1%g}, @baking powder{4%g}, and @kosher salt{1%g} together. Give it a whisk.

In another #bowl{}, whisk together @unsalted butter{190%g} at room temperature, @eggs{3}, @vanilla extract{5%ml}, @buttermilk{177%ml}, and @red food colouring{} to taste until combined.

Add the wet ingredients to the dry ingredients. Mix until combined. Distribute the batter evenly into cupcake papers.

Bake for ~{15%minutes} to ~{20%minutes} or until golden and springy to the touch.

For the cream cheese frosting, cream @unsalted butter for frosting{340%g} at room temperature. Sift @confectioners sugar{550%g} into a #large bowl{}. Add @cream cheese{455%g} at room temperature, @vanilla extract for frosting{5%ml}, and a @pinch of kosher salt{}. Beat together. Add the confectioners sugar gradually and mix until combined.

Transfer to a #piping bag{}, snip off the tip, and pipe a large dollop on top of each cooled cupcake.