Blue Velvet Cupcake/Cake

Yield 15 cupcakes

Ingredients (A):
2 eggs
1 cup canola oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla extract/essence
2-3 tbsp blue food colour

Ingredients (B):
2-1/4 cup All Purpose flour
2 cup fine sugar
1-1/2 tbsp cocoa powder
1 tsp salt
1 tsp baking soda

Directions:

1. In a large bowl, whisk all ingredients (A) together.  Another bowl, mix all ingredients (B) together.
2. Slowly add ingredient (B) mixture into ingredients (A) mixture.
3. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 to 3/4 full.
4. Bake for 25-30 mins @ preheated oven 350 deg C. or toothpick inserted in the center comes out clean.
5. Transfer the cupcakes to a wire rack & let it cool completely.
6. Pipe with cream cheese frosting

Cream Cheese Frosting:

1 8oz Philadelphia cream cheese ~ softened

1/2 stick butter ~ room temp

2 cup powdered sugar ~ sieved

Directions:

1. In a stand mixer, cream together the cream cheese & butter until creamy.  Add in the vanilla & gradually add powdered sugar.  Continue mix till nice & smooth.
2. Frost the cream cheese on the cupcake.