Red Velvet Cupcakes

Recipe from Annie's Eats

Yield:  about 24 cupcakes

Ingredients:

For the cake:

2 1/2 cups cake flour

1 1/2 cups sugar

1 tsp baking soda

1 Tbsp unsweetened cocoa powder

1 tsp salt

2 large eggs

1 1/2 cups vegetable oil

1 cup buttermilk

2 Tbsp (1 oz.) liquid red food coloring

1 tsp vanilla extract

1 tsp distilled white vinegar

For the frosting:

8 oz. cream cheese

5 Tbsp unsalted butter, at room temperature

2 tsp clear vanilla extract

2 1/2 cups confectioners' sugar, sifted

Directions:

Preheat the oven to 350 degrees.  Prepare cupcake pans with paper liners.  Set aside.  In a medium bowl, whisk together the cake flour, sugar, baking soda, cocoa powder, and salt.  In the bowl of an electric mixer, combine the eggs, oil, buttermilk, food coloring, vanilla, and vinegar.  Beat on medium speed until well blended.  Reduce speed to low, then mix in the dry ingredients and beat until smooth, about 2 minutes.

Divide the batter evenly between prepared liners.  Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners' sugar until incorporated, then increase speed and beat until smooth.  Frost cooled cupcakes as desired.