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.
