Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

Amount	Ingredient
1 1/4 c	all-purpose flour
1 1/4 c	cake flour
1 1/2 c	granulated sugar
1/4 c	unsweetened cocoa powder
1 teaspoon	baking soda
1 teaspoon	baking powder
1 c	buttermilk
1/4 teaspoon	salt
2 teaspoons	vinegar
1 teaspoon	vanilla extract
2 ea	eggs
1/3 oz	red food coloring
1/2 c	unsalted butter, softened
Vanilla Bean Cream Cheese Frosting
1 8oz pkg	cream cheese, softened
1/3 stick	unsalted butter, softened
3-4 c	powdered sugar, sifted
seeds	1/3 vanilla bean
1 teaspoon	vanilla extract

Preheat oven to 350°F. Line muffin tins with paper liners. In a medium bowl, sift flour, cocoa powder, baking soda, baking powder, and salt Whisk buttermilk, vinegar, vanilla, and food coloring in a small bowl to blend In electric mixer, beat sugar and butter until well fluffy, about 3 minutes Add eggs one at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Fill each cupcake cup evenly with the batter. Bake for about 20 minutes or until cake tester comes out clean. Allow cupcakes to cool completely before frosting.

Frosting:

With electric mixer, beat butter and cream cheese until creamy. Add 4 cups powdered sugar and beat until combined. Add vanillas and beat until combined. Add more sugar until you get the consistency you want (not too stiff so that its hard to pipe) Frost the cooled cupcakes.

The frosting ingredients' portions in this recipe are more than enough to frost all the cupcakes. The frosting is sweet, so you can decrease the frosting recipe if desired.

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