Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes

INGREDIENTS:

2 1/2 cups                   Cake Flour

1 1/2 cups                   Sugar

1 tsp                             Baking Soda

1 tsp                             Salt

1/4 cup                         Cocoa Powder

1 1/2 cups                    Vegetable Oil

1 cup                             Milk or Buttermilk

2                                    Large Eggs

3 tbs                             Red Food Coloring-liquid (more if desired)

2 tsp                             White Distilled Vinegar

1 1/2 tsp                      Vanilla Extract

INGREDIENTS FOR THE FROSTING:

1 lb                                 Cream Cheese, softened

4 cups                           Confectioners’ Sugar, sifted

1 cup                              Butter, unsalted, softened

1 tsp                               Vanilla Extract

1 tsp                               Lemon Juice

INSTRUCTIONS FOR THE CUPCAKES:

Preheat the oven to 350 degrees.  Line muffin tins with cupcake papers.  In a large bowl, mix milk and vinegar and let sit for 10 minutes  – curdling will occur.  Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.

Using a stand mixer add the ingredients into the wet ingredients with the paddle until just combined.

Divide the batter evenly into the tins – about 3/4 full.  Bake for about 10-12 minutes or until a toothpick comes out clean.

INSTRUCTIONS FOR THE FROSTING:

Mix cream cheese with butter until smooth.  Add the vanilla extract and lemon juice.  Slowly add the sugar and blend until light and fluffy.

Fill and ice cupcakes as desired.  Pecans can be added to top of cupcakes for decoration.  Use a piping bag with a round #8 tip to create fluffy cupcake tops.

Yield’s 24 cupcakes.