Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes
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2 1/2 cups all purpose 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 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoons vanilla extract

Cream Cheese Frosting
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3 bricks (8oz each) cream cheese, softened
1 1/2 sticks (3/4 cup) butter, softened
2 1/4 cups powdered sugar
1 1/2 teaspoon vanilla extract


For the cake:

Preheat the oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl (NOTE: I use my kitchen aide stand mixer for this) gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins, filling them 2/3 full. Bake in oven for about 20-22 minutes , turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the cream cheese frosting:

Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add powdered sugar and vanilla. Increase speed to high; beat until smooth and fluffy.


MY TRICKS:

I **always** double the vanilla. So, for the cake, I use 2 teaspoons instead of the one that the recipe calls for. I do the same in the frosting. I also make sure that my eggs are room temperature before baking and add extra oil and extra buttermilk.