Red Velvet Cupcakes

For the cake:

• 2 1/2 cups cake flour
• 1 1/2 cups sugar
• 1 teas baking soda
• 1 tbs cocoa powder
• 1 teas salt
• 2 eggs
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 tbs  red food coloring
• 1 teas vanilla extract
• 1 teas white distilled vinegar

For the frosting:

• 8 oz cream cheese, softened
• 8 oz butter, softened
• 1 teas vanilla extract
• 2 cups confectioners’ sugar

Preheat oven to 350 degrees F. Line a cupcake tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking soda, cocoa, and salt. Set aside.

In the bowl of your mixer, or with a hand mixer on low, beat together eggs, oil, buttermilk, red food coloring, vanilla, and white vinegar. Working in batches, mix in the dry ingredients until completely incorporated.

Divide the batter evenly into prepared tin, filling each 3/4 full, and bake 17 to 20 minutes until a toothpick inserted comes out with a few moist crumbs. Cool completely on a wire rack.

Meanwhile, make the frosting. Combine the cream cheese and butter until smooth and creamy. Add the vanilla. Working in small batches, add the confectioners’ sugar until combined. Frost the cupcakes and place in refrigerator until ready to serve to keep set. Remove from refrigerator 20 minutes before serving.