Red Velvet Cupcakes

• Preheat the oven to 350F. Line 2 cupcake tins with paper liners.
• In a medium bowl, whisk together the cake flour, cocoa powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and sugar.
• Beat on medium speed until well combined.
• Add the egg and white and beat until the mixture is well combined.
• Add the vanilla extract and red food color.
• Add the flour mixture in three batches, alternating with the buttermilk, mixing only until just combined after each addition.
• In a small bowl, whisk together the baking soda and vinegar. Immediately add the mixture the batter and beat for another minute.
• Remove the bowl from the mixer and give it a final scrape to make sure all the ingredients are incorporated.
• Divide the batter among the cupcake liners, filling them about ⅔ full.
• Bake the cupcakes for 17-19 minutes or until a toothpick comes out with a few stray crumbs. 
• Cool for 10 minutes in the pan. Transfer the cupcakes to a cooling rack to cool completely. 
• Pipe the ermine frosting onto the cupcakes.
• Warm up the jam in the microwave for 8-10 seconds just a bit to loosen it up and make it more liquid.
• Fill a small piping bag with the jam and cut just the tip of the bag off, just enough to for the jam to come out just a bit. The bite marks only need a little bit of jam.
• Insert the tip of bag about ¼" into the frosting and pipe in the jam, letting it ooze and spill over the side of the hole. Repeat the same for the second bite mark.