Red Velvet Cupcakes

http://sallysbakingaddiction.com/2014/10/29/red-velvet-cupcakes/
 Ingredients-for 15 cup cakes  :
155 g flour
20 g unsweetened cocoa powder
2 g baking soda
2 g salt
115 g butter, softened
200 g sugar
2 eggs
115 g sour cream
60 ml milk
1/2 (1 ounce) bottle McCormick® Red Food Color
5 ml McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:
 1/2 (8 ounce) package cream cheese, softened
 30 g butter, softened
 15 g sour cream
 5 ml McCormick® Pure Vanilla Extract
 1/2 (16 ounce) box confectioners' sugar

Directions Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Tips：Rather than buying cake flour, reduce all-purpose flour slightly and add cornstarch. Ingredients: RED VELVET CUPCAKES 1 and 1/3 cups (160g) all-purpose flour1 1/4 cup (60g) cornstarch1 1/2 teaspoon baking soda 4 teaspoons (6g) natural unsweetened cocoa powder 1/4 teaspoon salt 1/4 cup (60g) unsalted butter, softened to room temperature 1 cup (200g) granulated sugar 1/2 cup (120ml) canola or vegetable oil 2 large eggs, room temperature and separated 2 teaspoons vanilla extract 1/2 teaspoon distilled white vinegar liquid or gel red food coloring2 1/2 cup (120ml) buttermilk, room temperature3 CREAM CHEESE FROSTING 8 oz (224g) full-fat cream cheese, softened to room temperature4 1/4 cup (60g) unsalted butter, softened to room temperature 2 cups (240g) confectioners' sugar 1-2 Tablespoons (15-30ml) cream or milk 1 teaspoon vanilla extract Directions: Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch. Make the cupcakes: Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok. Add two egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. See photo at the bottom of this post for a visual. Fold into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.) Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator. Additional Notes: Why so many room temperature ingredients?! When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the batch. I use a combination of sifted flour + cornstarch to produce cake flour - if you keep cake flour in the pantry, use 1 and 2/3 cups instead of the specified all-purpose flour and cornstarch. The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 Tablespoons of liquid food coloring. Dye the batter until you are pleased with the color. Of course, you don't have to dye the batter at all if you don't want to. I have never tested this recipe with a natural alternative. Buttermilk is required. I use low-fat because that's what I typically have, but full fat buttermilk is fine here. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes. Use brick-style cream cheese. Not cream cheese spread.