The 2 Planners

 160g flour
8g unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
¼ unsalted butter, room temperature
 150g sugar
 1 egg
70g vegetable oil
 ½ tsp white vinegar
 1 tsp vanilla extract
½ cup buttermilk, room temperature (pro tip: 200mL milk + 1 tbsp lemon juice = quick buttermilk!)
 Red food coloring gel (because red velvet should really be red)

Ingredients - Cream Cheese Frosting:
 400g cream cheese
 200g heavy whipping cream
 1 tsp vanilla extract
 100-200g powdered sugar (adjust to your sweetness level, you sweet thing)

Instructions:

1. Preheat your oven to 180°C (350°F) and line an 8-10 cupcake tray with cases. If you're using a different tray, it’s okay.

2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then, sift the dry ingredients to remove any rogue lumps of cocoa powder. 

3. In the bowl of a stand mixer (or any mixing device that makes you feel fancy), cream together the butter and sugar on medium speed for about 2 minutes. This is the moment to channel your inner pastry chef. Add the egg and mix until fully combined, then throw in the oil, vanilla extract, and vinegar like you own the place.

4. Now, add the buttermilk (yes, I said buttermilk) and mix again until fully incorporated. At this point, everything should start looking creamy, like a dessert should.

5. Mix in the dry ingredients in three parts. Don’t rush! Be gentle—mix until just combined. The batter might get a little shy, so be kind. Over-mixing is the enemy here.

6. When you’ve got your smooth batter, it's time for the red! Add the red food coloring gel while the mixer is on. You want that deep red velvet color, so don't be shy with the gel. It's your chance to feel like a mad scientist—go wild!

7. Evenly distribute the batter between your cupcake cases. No need to be a perfectionist, but try to keep it even so they all rise in harmony.

8. Bake at 180°C (350°F) for about 30 minutes or until a toothpick inserted into the center comes out clean. The house should start smelling like a sweet, buttery dream. 

For the Cream Cheese Frosting:

1. Combine the chilled cream cheese and whipped cream in a stand mixer and beat until creamy and lump-free. If there are lumps, you’ll need to apologize to your frosting for not treating it better.

2. Add in the vanilla extract and stir well. Vanilla = love.

3. Slowly add powdered sugar, starting with 100g and adjusting based on your personal preference for sweetness. Whisk until the frosting is as smooth.

4. Once your cupcakes are cooled, top them with the cream cheese frosting. You can use a piping bag if you’re feeling professional, or a spoon if you’re feeling more “homey.” Either way, you’ll be serving up cupcakes that look (and taste) like a dream.