Red Velvet Cupcakes

1.	Preheat oven to 350° F. Line a cupcake pan with cupcake liners or grease with butter or cooking spray.
2.	In a medium bowl, sift flour, sugar, cocoa, salt, baking powder, and baking soda together.
3.	In another bowl whisk together the oil, buttermilk, eggs, red food coloring, and vanilla.
4.	Pour wet ingredients into the bowl with the dry ingredients and whisk until combined and smooth.
5.	Fill cupcake liners ⅔ fill and bake until a toothpick inserted into the center comes out clean, about 18-20 minutes. Let cool in the muffin pan 5 minutes, then turn out onto a wire rack to cool completely.
6.	To make the frosting, beat together butter, cream cheese, powdered sugar, vanilla and heavy cream and beat on high speed until light and fluffy, about 2-3 minutes. Frost cooled cupcakes as desired.

	FOR THE CUPCAKES:
	1 ¾ cup all-purpose flour (210 grams)
	1 cup granulated sugar (200 grams)
	¼ cup unsweetened cocoa powder (21 grams)
	½ teaspoon salt
	1 teaspoon baking powder
	½ teaspoon baking soda
	1 cup vegetable oil (198 grams)
	⅔ cup buttermilk , well shaken (150 grams)
	1 large egg
	1 egg yolk
	3 tablespoons red food coloring (a 1 ounce bottle)
	1 teaspoon vanilla extract
	FOR THE FROSTING:
	8 ounces cream cheese , at room temperature (227 grams)
	½ cup butter , at room temperature (113 grams)
	4 cups powdered sugar , sifted (454 grams)
	1 teaspoon vanilla extract
	1-2 tablespoons heavy whipping cream