Instructions

CUPCAKES

1. Line cupcake pans with cupcake liners and set aside. Adjust oven racks to the center position and low middle positions and heat oven to 350 degrees.
2. In a large bowl, whisk together the flour, baking powder, cocoa powder and salt. Set aside.
3. In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, sugar, oil and Red Velvet Bakery Emulsion on medium speed until light and fluffy, about 7 minutes. Add the eggs one at a time mixing until just incorporated. Scrape down the sides of the bowl as necessary. Reduce the mixer speed to low and add in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, starting and ending with the flour mixture. Mix until combined.
4. In a small bowl, add the baking soda and vinegar and whisk until combined. Quickly add into the cake batter and mix to combine. Divide batter among prepared cupcake pans, about two-thirds full. Bake for 15 to 20 minutes, or until a toothpick inserted into the centers comes out clean or with a few moist crumbs attached; rotating pans twice during baking. Let the cupcakes cool in their pans for about 5 minutes. Then invert onto a cooling rack to cool completely.

FROSTING

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, lemon juice and salt. Reduce the mixer speed to low and beat for 1 minute. Increase the speed to medium and beat until light and fluffy, about 4 minutes.
2. Reduce the mixer speed to medium-low and add the cream cheese and mix until smooth and combined about 1 minute. Do not over mix or the frosting will become thin.