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!
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
3 tablespoons milk
2 tablespoons buttermilk
1 teaspoon red wine vinegar
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.