Red Velvet Cupcakes

 I've always had a love for anything red velvet 

and have experimented with very many 

red velvet recipes. This recipe, however, has 

to be the best one that I've ever had in my life. 

Makes About 24 cupcakes

Ingredients for the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

Directions:
1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.  

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  

3. In another bowl, use an electric mixer to combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  

4. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

5. Divide the batter evenly between the prepared liners.  Bake for about 18 minutes or until a toothpick inserted in the center comes out clean.  

6. Let cool in the pans for 5 minutes then transfer to a wire rack to cool completely.

Ingredients for the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:

1. Combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth.  

2. Mix in the vanilla extract. 

3. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  

4. Frost cooled cupcakes as desired.

They turned out sooo delicious! Happy Weekend!

*Source: originally from Annies Eats

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