Black Velvet Cupcakes with Cherry Cream Cheese Frosting
INGREDIENTS
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3/4 cup + 2 tablespoons (175 g) sugar
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1/4 cup (57 g) unsalted butter, softened
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2 tablespoons (30 mL) vegetable oil
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2 teaspoons (10 mL)(1/4 oz) soft gel paste colour, black (more if necessary)
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2 teaspoons (10 mL) pure vanilla extract
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1/2 teaspoon (4 g) kosher salt
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1 egg, at room temperature
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1-1/4 cups (150 g) cake flour (aka cake & pastry flour)
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3 tablespoons (45 g) dark Dutch-process cocoa powder
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1/2 cup (114 mL) buttermilk, at room temperature
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1/2 teaspoon (2.5 mL) white vinegar
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1/4 teaspoon (1.5 g) baking soda
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1/4 cup (56 g) unsalted butter, softened
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1 package (250 g)(8 oz) cream cheese, cold, cut into cubes
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4 cups (1 lb)(460 g) confectioners' (icing) sugar, sifted
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1 teaspoons (5 mL) pure vanilla extract
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pinch of salt
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2 tablespoons (30 mL) cherry preserves, or to taste
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