Red Velvet Cupcakes With Cream Cheese Frosting - cooking recipe

Ingredients

Cream Cheese Frosting
4 cups unsalted butter
2 tablespoons real vanilla extract
5 lbs cream cheese (I recommend Philadelphia brand)
4 lbs powdered sugar, sifted
Red Velvet Cupcakes
4 cups unsalted butter
6 cups sugar
8 large eggs
1/2 cup oil
10 cups cake flour
10 tablespoons cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
1/2 cup red food coloring
4 tablespoons white vinegar or 4 tablespoons apple cider vinegar

Preparation

NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
Cream cheese frosting:
In a large mixing bowl, mix together butter, cream cheese and vanilla.
Slowly add powdered sugar. Mix until smooth.
Refrigerate until it will hold its shape.
Red Velvet Cupcakes:.
Preheat oven to 350 degrees.
Line cupcake pan(s) with liners.
In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
Add eggs, one at a time, until well incorporated. Add oil.
Sift together flour, cocoa powder, baking soda and salt.
Mix together vinegar and red food coloring.
Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
As soon as cupcakes come out of the oven, put one cupcake in the freezer.
Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
***NOTE: If you can wait, these taste even better after being refrigerated overnight!