1tablespoonvanilla bean paste or 1 teaspoon vanilla
3-4cupspowdered sugar depending on how stiff you want the icing
Instructions
Red Velvet Cake:
Preheat the oven to 350 degrees fahrenheit and line 24 wells cupcakes with cupcake liners. Set aside
Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
In a large mixing bowl, add the the vanilla, buttermilk, eggs and oil and stir until combined
Add in the sugar and mix until combined
Add in the vinegar and food dye and stir until evenly incorporated
Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
Once combined, add the hot water. The batter will be very thin
Pour the batter into 24 lined cupcake pans and cook for ~20 minutes at 350 F (ovens vary so test with a toothpick in the center and remove when it comes out clean)
Cream Cheese Icing:
In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
Add salt, almond extract, and vanilla. Whip until combined
On low speed, add the powder sugar ½ cup at a time
Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)