Red Velvet Cupcakes with Cream Cheese Frosting
(recipe found at www.foodnetwork.com)
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla
Cream Cheese Frosting
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla
4 cups powdered sugar
Preheat the oven to 350. Line 2 (12 cup) muffin tins with cupcake liners. In a medium mixing bowl, sift together flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake liners about 2/3 filled. Bake in oven for about 20-22 minutes, turning the pans about halfway through. Test cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream cheese frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.