Red Velvet Cupcakes

makes 18 cupcakes

For the cupcakes
2 1/2 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 Tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 Tablespoon (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

For the frosting
12 ounces cream cheese, at room temperature
12 ounces butter, at room temperature
1 1/2 teaspoon vanilla extract
3 cups confectioners' sugar

To make the cake
Preheat the oven to 350. Line cupcake pans with 18 paper liners.

Combine the flour, sugar, baking soda, cocoa powder and salt in a medium bowl. Whisk together to combine. Set aside.

In the bowl of an electric mixer beat together the eggs, oil, buttermilk, food coloring, vanilla and vinegar until well-mixed.

With the mixer on low speed slowly beat in the flour mixture until evenly incorporated.

Scoop the batter evenly between the cupcake liners. Bake for 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting
In the bowl of an electric mixer beat together the butter, cream cheese and vanilla until smooth. Beat in the confectioners’ sugar until fluffy. Pipe or spread frosting onto cupcakes as desired.

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