Red Velvet Cupcakes in Reverse

I like red velvet cake. But, one day I wondered...what would red velvet frosting taste like? I love chocolate icing and adding the red velvet dimension would only make it better, wouldn't it? I just had to find out. After a few rounds of trying this is what I came up with. I might actually like it better this way!

Cream Cheese Cupcakes

1 cup (2 sticks) unsalted butter, softened                                      

1 package (8 ounces) cream cheese, softened                               

1 1/2 cups granulated sugar                                                            

4 large eggs, room temperature
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder  
 1/2 teaspoon salt

In a large bowl with a hand-held mixer, beat butter and cream cheese until smooth. Gradually add sugar and beat until light and fluffy. In a 2-cup measure, lightly beat together eggs and vanilla. With mixer at medium speed, slowly pour into cream cheese mixture.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, slowly add to cream cheese mixture, mixing just until combined.

Using a batter scoop, spoon batter evenly into 24 paper-lined muffin cups, filling two-thirds full. Bake at 350 F for 18 - 20 minutes or until center springs back.
Makes 24 cupcakes

Red Velvet Frosting

1/2 cup (1 stick) unsalted butter, softened                                      

3 tablespoons milk                                                                         
2 tablespoons buttermilk                                                                
1 teaspoon red wine vinegar                                                          

1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
4 cups powdered sugar
Red food coloring

In a large bowl with a hand-held mixer, beat butter until creamy. Add milk, buttermilk, vinegar, and vanilla; beat a low speed until thoroughly combined.

With mixer at low speed, slowly add cocoa powder and powdered sugar, using towel over bowl to prevent sugar from spraying out, beating until well combined. Add 3 to 4 drops red food coloring and beat at medium speed until evenly tinted. Add more food color if desired to reach red velvet shade.

1. Makes enough icing to frost 24 cupcakes.