Red Velvet Cupcakes

Makes 24

1 1/4 cups all-purpose flour

4 tsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup vegetable oil

3/4 cup granulated sugar

1 egg

1 tbsp red food coloring

1/2 tsp vanilla extract

1/2 cup buttermilk

1/2 tsp white vinegar

Cream Cheese Frosting, below

In a small bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Set aside.

In a large bowl, using an electric mixer on medium-high speed, beat oil, sugar and egg together for 1 to 2 minutes or until fluffy. Beat in red food coloring and vanilla.

Add flour mixture, alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth. Stir in vinegar.

If desired, place paper liners in cupcake wells. Fill each well with about 1 1/2 tbsp batter. Bake for 6 to 8 minutes, or until a tester inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with remaining batter.

Frost with Cream Cheese Frosting.

Cream Cheese Frosting

Makes about 1 1/2 cups

3 oz cream cheese, softened

1/4 cup butter, softened

2 1/4 cups confectioners’ (icing) sugar

1/2 tsp vanilla extract

In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and butter for 1 minute or until light and creamy. Gradually beat in confectioners’ (icing) sugar until blended. Beat in vanilla.

Tip: Be sure to store cupcakes frosted with Cream Cheese Frosting, or any leftover frosting, in the refrigerator.