Red Velvet Cupcakes
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 cup oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
1-2 oz. red food coloring
Preheat oven to 350 degrees. Line trays with cupcake papers. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles. Bake for about 18 minutes or until a toothpick inserted comes out clean. Makes 24 cupcakes
Creamy Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in batches. Scrape down the sides in between each addition. And frost away.
Credit goes to bakerella
