Blood-Red Velvet Cupcakes

For the Cupcakes:

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2: In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 4: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the red food coloring and vanilla extract.

Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6: In a small bowl, mix together the vinegar and baking soda until it foams. Quickly fold it into the cupcake batter until well distributed.

Step 7: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 8: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

Step 10: In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.

Step 11: Gradually add the powdered sugar, beating well after each addition.

Step 12: Stir in the vanilla extract and continue to beat until the frosting is smooth and fluffy.

Assembly:

Step 13: Once the cupcakes are completely cooled, frost them generously with the cream cheese frosting.

Step 14: Optional: Sprinkle the cupcakes with edible glitter or red sugar crystals to create a blood-red effect.

Step 15: Serve the Blood-Red Velvet Cupcakes immediately or refrigerate them until ready to serve.