Bakery Red Velvet Cupcakes for Valentine's Day in 40 Minutes

Instructions:

1. Preheat your oven to 180°C (350°F). In a medium bowl, whisk together the 190g flour, 200g sugar, 5g cocoa powder, 3g baking soda, and 3g salt.
2. In a separate large bowl, whisk the 120ml oil, 180ml buttermilk, 1 egg, 2.5ml vinegar, 5ml vanilla, and 3g red gel coloring. Whisk until the color is a vibrant, uniform red.
3. Gradually add the dry ingredients into the wet. Use a spatula to fold the mixture until no streaks of white flour remain. Do not overmix, or the cupcakes will turn out tough.
4. Line a 12 cup muffin tin with paper liners. Fill each cup about 2/3 full using your scoop.
5. Bake for 20 minutes until a toothpick inserted in the center comes out clean. The tops should feel slightly springy to the touch.
6. Let the cupcakes sit in the tin for 5 minutes, then move them to a wire rack. Cool completely before frosting or the butter will melt right off.
7. Beat the 225g cold cream cheese and 115g butter until smooth. Add the 360g powdered sugar one cup at a time on low speed. Mix until the frosting is stiff and holds a peak.
8. Stir in the 15ml heavy cream and a pinch of salt. Pipe high swirls onto the cooled cupcakes, starting from the outside edge and moving inward.