Red Velvet Cupcakes with Cream Cheese Filling

I have some leftover Cream Cheese Filling from last week's tart, so I guessed it can be used as  fillings for some cute little RV cuppies eh? So RV it is today!

Ingredients:
1 1/4 cups (125g) sifted cake flour
1/4 tsp salt
1 tbsp cocoa powder
1/4 cup (57g) unsalted butter, at room temperature
3/4 cup caster sugar
1 large egg
1/2 tsp vanilla essence
1/2 cup buttermilk
1 tsp gel red coloring
1/2 tsp white distilled vinegar
1/2 tsp baking soda

Method:

1. Preheat oven to 160 degrees Celsius.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg, beat well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 
6. Working quickly, divide the batter evenly between the 12-15 cupcake liners, filling it quarter full and scoop in about one teaspoon of the cream cheese filling, top with the RV batter until 3/4 full  and smooth the tops with an offset spatula or the back of a spoon.  
7. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes on a wire rack.