Red Velvet Cupcake Cookies (Print Version)

# Ingredients:

01 - 1/4 cup cocoa powder
02 - 1/2 teaspoon of baking powder
03 - 1-2 teaspoons of red gel coloring
04 - 1 large egg, at room temperature
05 - 1 1/2 cups regular flour
06 - 1/2 cup of soft butter
07 - 1 teaspoon of white vinegar
08 - 1/2 cup crystal sugar
09 - 1/2 cup packed brown sugar
10 - 1 tablespoon of cornstarch
11 - 3 tablespoons of vegetable oil
12 - A tiny pinch of salt
13 - A teaspoon of vanilla
14 - 1/4 teaspoon of baking soda
15 - 1 tablespoon powdered milk
16 - For the frosting:
17 - 3 oz of soft cream cheese
18 - Softened butter, 6 tablespoons
19 - A dash of vanilla extract, one teaspoon
20 - 1 1/2 cups powdered sugar

# Instructions:

01 - Turn the oven on to 175°C (350°F), and prep baking sheets with parchment paper.
02 - Stir all the dry stuff together.
03 - Blend together the butter, oil, and sugars until smooth.
04 - Stir in the egg, splash of vanilla, vinegar, and red coloring.
05 - Gently mix in the dry mix from earlier.
06 - Scoop out big dough portions and bake them for 12-15 mins.
07 - Let them cool off completely before starting with the frosting.
08 - Prepare the frosting and get it onto the cookies with a piping bag.

# Notes:

01 - Use gel food coloring for the best result—don’t use liquid coloring.
02 - A bit of powdered milk makes the cookies softer and richer.
03 - If the frosting feels too runny, stick it in the fridge to firm up a bit.
04 - Leftover cookies can be crushed and sprinkled on top as decoration.

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