Red Velvet Cupcakes

Red Velvet Cupcakes

Makes 24 Ingredients
2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Cream Cheese Frosting (see below)

Directions
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners.

Whisk together cake flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, use a small offset spatula to spread cupcakes with frosting. Cook's Note Gel-paste food color is much more concentrated than the supermarket liquid variety; if you substitute the liquid, you may need to add an entire bottle (1.5 ounces) to achieve the desired shade.

For the Cream Cheese Frosting makes about 2 cups (enough for the cupcake recipe above)
1 cup cream cheese, softened and cut into small cubes
1 tbsp. milk
1 1/3 cups confectioners/powdered sugar

Directions
Using a hand mixer, stand mixer or a whisk, beat cream cheese and milk until smooth. Gradually beat in the sugar, about 1/4 cup at a time, until the desired thickness is reached. If you are planning to pipe the frosting, you will want the frosting to be harder and more sugar will be needed. Spread over cupcake with knife or pipe onto cupcakes as desired. Topped with Red Sugar Sprinkles