These Red Velvet cupcakes went FAST!
Red Velvet Cupcakes:
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 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Sift together dry ingredients. In mixing bowl, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add dry ingredients, and mix until smooth.
Bake at 350 for 20-22 min. Cool completely before frosting.
Cream Cheese Frosting
1 lb cream cheese, softened
1/2 c. unsalted butter, softened
3 c. powdered sugar, measured, then sifted
1 t. vanilla
Beat together until smooth and frost cooled cupcakes.