red velvet cupcakes

this recipe is my slight modification of paula deen's slight modification of cakeman raven's red velvet cake recipe.
link to the cakeman's original recipe

recipe makes 24 cupcakes







to make the batter:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1-2 teaspoons cocoa powder
1 cup vegetable oil
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar (or apple cider vinegar)
1 teaspoon vanilla extract

to make the frosting:
1/2 pound cream cheese, softened
1 stick of butter, softened
1/2 teaspoon vanilla extract
2 cups confectioners' sugar (or less, to taste)

preheat oven to 350 degrees F, and spray/line muffin trays

in one bowl, mix together flour, sugar, baking soda, salt, and cocoa powder

in another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla

slowly add the dry ingredients to the wet, whisking until all the ingredients are just incorporated

fill the muffin trays about 2/3 of the way, and bake 20 minutes, turning the trays halfway though (cool completely before frosting)


to make the frosting:
beat cream cheese, butter and vanilla together until smooth. add the sugar and on low speed, beat until incorporated. increase the speed to high, and mix until light and fluffy

garnish with nuts, coconut, or fruit (optional)