Red Velvet Cupcakes

CREDITS

Received in an email..

INGREDIENTS

15 ½ ounces all-purpose flour1 ¼ teaspoons baking soda1 ¼ teaspoons salt1 ¼ teaspoons unsweetened cocoa powder1 ½ cups vegetable oil13 ounces granulated sugar1 ¼ cups buttermilk3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 ¼ teaspoons vinegar (white or apple cider can both work)1 ¼ teaspoons vanilla extract
For the cream cheese frosting:1 ½ pounds cream cheese, room temperature1 pound butter, room temperature2 pounds powdered sugar, sifted1 tablespoon vanilla extract

METHOD

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.
⅛ cup water

INFO & TIPS

alternatively the following frosting can be used

Meringue Icing:
5 large egg whites
1 cup sugar
1/4 teaspoons cream of tartar
Pinch fine salt
1 teaspoon pure vanilla extract
2 to 3 drops pure almond extract

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