Pink Velvet Cupcakes in 40 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until no lumps remain.
3. In a second mixing bowl, beat the egg, vegetable oil, buttermilk, and vanilla extract until smooth.
4. Stir the pink gel coloring and white distilled vinegar into the wet ingredient mixture.
5. Gradually fold the wet ingredients into the dry ingredients using a rubber spatula. Mix only until combined to avoid over-developing gluten.
6. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean.
8. Prepare the frosting by beating softened cream cheese and unsalted butter together. Gradually mix in powdered sugar, vanilla extract, and heavy cream until smooth.
9. Allow cupcakes to cool completely on a wire rack before piping the frosting on with a star tip.