Red Velvet Cupcakes with white chocolate cream cheese frosting

thank you paula deen!

red velvet cupcakes:
makes approx 2 1/2 dozen

3/4 cup butter, softened
2 cups sugar, divided
3 large eggs, separated
3 1/2 cups all-purpose flour
1/2 cup dutch processed cocoa
2 tsp salt
1 2/3 cup whole buttermilk
3 tbsp red food coloring
1 1/2 tsp vanilla extract

-preheat oven to 350. line 30 cups of 3 (12 cup) muffin tins with paper liners
-in a large bowl, beat butter and 1 1/2 cups sugar at medium speed with an electric mixer until creamy. beat in egg yolks until combined
-in a medium bowl combine flour, cocoa and salt
-in a small bowl, combine buttermilk, food coloring and vanilla
-gradually add flour mixture to butter mixture alternately with buttermilk mixture. beginning and ending with flour mixture, beating well after each addition.
-in a medium bowl, beat egg whites at medium high speed with an electric mixer until foamy. gradually add 1/2 cup sugar, beating until stiff peaks form. gently fold beaten egg whites into butter mixture. spoon batter evenly into prepared pans. bake at 18 to 20 minutes, or until wooden toothpick comes out clean. remove from pans, and cool completely on wire racks. spread or pipe evenly with desired frosting.

white chocolate cream cheese frosting (the yummiest frosting EVER!)

makes approx 4 1/2 cups frosting
1 1/2 cups butter, softened (that's paula for ya, 3 sticks of butter!)
1 8oz cream cheese, softened
2 1oz squares white chocolate, melted and cooled
1 1/2 tsp fresh lemon juice
4 1/2-5 cups powdered sugar

in a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. beat in white chocolate and lemon juice until combined. gradually beat in confectioner's sugar until smooth.