Recipe for Red Velvet Cupcakes

• ½ cup butter or margarine
• 1 ½ cups granulated sugar
• 2 eggs
• 1 cup buttermilk
• 3 teaspoons liquid red food coloring
• 1 teaspoon vanilla extract
• 1 ½ teaspoon baking soda
• 1 tablespoon white vinegar (distilled)
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease 24 muffin tins or place paper baking cups into each cup. In a large bowl, beat the butter and sugar until fluffy. Add in the eggs, buttermilk, food coloring and vanilla until just combined and creamy. Gently stir in the baking soda and vinegar (it will bubble up a little bit).

In a small bowl, combine the rest of the ingredients and pour into the butter mixture in the large bowl. Mix until just blended. Spoon the batter into the prepared cups, making sure to get about the same amount of batter into each cup. Bake for about 20 to 25 minutes, or until the tops bounce back when pressed lightly. Remove from oven when done and let cool in the metal tins set on top of a wire cooling rack. When cool, remove and frost with cream cheese frosting (recipe below).

Cream Cheese Frosting Ingredients

• 2 eight-ounce packages of cream cheese (can use reduced fat), softened
• ½ cup butter or margarine, softened
• 2 cups confectioner’s sugar
• 1 teaspoon vanilla extract

Directions

In a large bowl, beat the cream cheese and butter until fluffy and combined. Slowly add in the confectioner’s sugar and vanilla. Beat until combined.