Red Velvet Cupcakes

Ingredients:

Cupcakes
2 ½ c cake flour (sifted)
½    c unsweetened cocoa powder
1     t salt
1 ½ t baking soda
1 ½ c granulated sugar
1 ½ c vegetable oil
2 large eggs
1 oz red dye food coloring
1     t vanilla
1     c butter milk
2     t white vinegar

Step 1:

Preheat oven to 350º F. Line standard muffin/cupcake tin with paper liners. Whisk cake flour, cocoa & salt.

Step 2:

Whisk sugar & oil until combined. Add eggs, one at a time, beating until each is incorporated; scraping down sides of the bowl as needed. Mix in food coloring & vanilla.

Step 3:

Add flour mixture in three batches, alternating with two additions of buttermilk; mixing well after each. Stir together baking soda & vinegar in a small bowl (it will fizz); add to batter, and mix on medium for 10 seconds.

Step 4:

Fill cupcake liners ¾ full. Bake rotating half way through. Bake for 20 minutes. Cool in tins completely before removing

 

Ingredients:

 Cream Cheese Frosting

1 c butter; softened

1 lb cream cheese; softened

2 c confectioners sugar

1 t vanilla

Step 1:

Cream butter and cream cheese until completely blended and fluffy. Mix in vanilla until incorporated.

Step 2:

Gradually add in powdered sugar on low speed by spoonfuls until desired consistency is achieved. Spread liberally over cooled cupcakes

*the recipe actually calls for 4 cups of powdered sugar, but that was just too much. 2 cups does just as well.