Red Velvet Cupcake with Cream Cheese

Had a craving this week so thought I will try my hand at this...taste was not too bad but I felt it could be more chocolatey (I love chocolate!)

Ingredients
2 cups all purpose flour and 2 tablespoons corn flour (sifted) OR 2 1/2 cups cake flour (sifted)
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons cocoa powder
4 tablespoons red food colouring
1/2 cup unsalted butter
1 1/2 cups sugar (white)
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon white vinegar / white wine vinegar
1 teaspoon baking soda

Method (cupcake)
1. Preheat oven to 180 degree celcius.
2. Cream butter and sugar together using the low speed. When butter is creamy and a shade lighter, it is done.
3. In a seperate bowl, mix food colouring and cocoa powder to form a thin paste.
4. Slowly add beaten eggs, vanilla essence and cocoa mix a bit at a time. Cream the mixture well after each addition. (this is so that it will not curdle)
5. Sift together the cake flour, baking powder and salt. Add one third of the flour into the butter mixture and beat well.
6. Add in half of the buttermilk and beat well. Beat in another third of the flour mixture, then the remaining half of the buttermilkd. Finish off the last third of flour mixture and mix well.
7.In a seperate bowl, mix vinegar and baking soda. Add the vinegar mixture into the cake batter and stir well to combine.
8. Fill cupcake cups (you should be able to fill around 20) with the batter until they are about 3/4 full.
9. Bake in the oven for approximately 20 mins.
10. Take it out and set it aside to cool before piping on cream cheese.

Frosting
1 cup Philadelphia cream cheese
1/2 cup unsalted butter
2 cups icing sugar (sifted)
1 teaspoon vanilla essence

Method
1. Cream together butter and cheese until fluffy. Add in sugar and vanilla essence and cream it until well blended.
2. When done, pipe cream cheese onto cooled cupcake.