Red Velvet Cupcakes

I couple weekends ago I made some red velvet cupcakes (btw-so good, I'll post the recipe below) here are some great pics of Abi enjoying them at Grandma and Grandpa's house.

Red Velvet Cupcakes

Yields: 2 dozen cupcakes
Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
Oven Temp: 350

Ingredients

Cake
- 1/3 cup cocoa
-3 tablespoons red food coloring
-1 1/2 teaspoons vanilla extract
-1/2 cups butter, softened
-1 1/2 cups sugar
-4 egg yolks
-1 cup buttermilk
-1 teaspoon salt
-2 1/4 cups sifted cake flour
-1 teaspoon baking soda
-1 teaspoon white vinegar

Frosting
-1 cup milk
-3 tablespoons flour
-1/8 teaspoon salt
-8 ounce of either 62 percent dark
chocolate or white chocolate
-1 cup butter
-1 1/2 cup confectioner's sugar
-2 tablespoons cocoa (for white frosting,
omit cocoa)
-1 teaspoon vanilla extract

Directions
1. Cake: Heat oven to 350 degrees F, line 2 standard 12 cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in larger bowl, using a mixer set on medium-set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean-about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.

2. Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble-1 to 2 minutes. Transfer to small bowl and let cool.

3. Melt either dark or white chocolate. Set aside to cool.

4. Beat butter, confectioner's sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.