Red Velvet Cupcakes with Cream Cheese Icing
Makes about 2 1/2 dozen cupcakes
- 2 1/4 cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon Clabber Girl Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
Heat oven to 350 degrees F.
In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt; set aside. Using a mixer, cream together sugar and butter. Add eggs, mixing until well blended. Gradually add flour mixture and mix well. In a small bowl, combine buttermilk, food coloring, vanilla and vinegar. Add buttermilk mixture slowly to flour mixture; mixing well to incorporate. Beat on medium high until batter is smooth.
Spoon batter by 1/4 cupfuls into paper baking cups in muffin tins. Bake 16-18 minutes or until wooden pick inserted in center comes out clean. Let cool in pans on wire rack 5 minutes. Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting evenly over cupcakes.
1/2 cup butter, softened
8 ounces cream cheese, softened
1 (16-ounce) box confectioners' sugar
2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar and vanilla, beating until well blended. Spread frosting evenly over cooled cupcakes. Makes about 3 cups