Red Velvet Cookie Cupcakes (Printer-Friendly Version)

# What You'll Need:

→ Cookie Base

01 - 1½ cups (180g) all-purpose flour
02 - ¼ cup (20g) unsweetened cocoa powder
03 - 1 tablespoon each: instant milk powder, cornstarch
04 - ½ teaspoon baking powder
05 - ¼ teaspoon each: baking soda, salt

→ Wet Ingredients

06 - ½ cup (115g) unsalted butter, softened
07 - 3 tablespoons vegetable oil
08 - ½ cup (100g) each: brown sugar, granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon each: vanilla extract, white vinegar
11 - 1-2 teaspoons red liquid-gel food coloring

→ Cream Cheese Frosting

12 - 3 ounces (85g) block cream cheese
13 - 6 tablespoons (90g) unsalted butter, softened
14 - 1 teaspoon vanilla extract
15 - 1½ cups (195g) powdered sugar

# Let's Cook!:

01 - Heat oven to 350°F. Line baking sheets with parchment. Whisk dry ingredients.
02 - Mix butter, oil, sugars. Add egg, vanilla, vinegar, food coloring. Fold in dry ingredients until thick and sticky.
03 - Scoop 3-4 tablespoon portions, space well apart. Bake 12-15 minutes until puffed and edges are light golden.
04 - Beat cream cheese and butter until smooth. Add vanilla and powdered sugar. Chill if needed to firm up.
05 - Cool cookies completely, top with frosting. Optionally sprinkle with cookie crumbs.

# Recipe Notes:

01 - A hybrid dessert combining red velvet cupcakes and cookies, topped with cream cheese frosting.

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