SMALL BATCH RED VELVET CUPCAKES

INGREDIENTS

•  1/2 cup + 3 tablespoons all-purpose flour
•  1 tablespoon cornstarch
•  1 tablespoon unsweetened cocoa powder
•  1/4 teaspoon baking soda
•  1/4 teaspoon table salt
•  1/2 cup granulated sugar
•  1/4 cup vegetable or canola oil
•  1 large egg, room temperature
•  2 teaspoons liquid red food coloring (I used McCormick brand)
•  1 teaspoon vanilla extract
•  1/2 teaspoon white distilled vinegar
•  1/4 cup buttermilk, room temperature (or substitute whole milk with 1 teaspoon lemon juice added)
•  Small Batch Cream Cheese Frosting

INSTRUCTIONS

1. Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
2. In a medium bowl, sift together the flour, cornstarch, and cocoa powder then whisk in baking soda and salt.
3. In a large mixing bowl, beat together the sugar and oil until moistened, about 1 minute.
4. Beat in the egg, food coloring, vanilla, and vinegar.
5. Add the flour mixture alternately with the buttermilk, adding the flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).
6. Transfer the batter to the cupcake liners, filling them no more than 2/3 full. Bake 18-20 minutes or until a toothpick inserted in the middle is clean (few crumbs ok but no wet batter). Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
7. Decorate with cream cheese frosting. Refrigerate frosted cupcakes in an airtight container for up to 1 week. Let sit at room temperature for 15-30 minutes before serving.