Red Velvet Cupcakes

Nick and I watched the last session of General Conference at Nick's sister Allison's home.  After conference we had a thanksgiving feast (Allison's tradition for conference).  I volunteered to bring rolls and dessert.  I didn't decide what dessert to make until Saturday night and I didn't want to go back to the store so red velvet cupcakes it was (and it was a great choice)!

All the recipes I looked up for red velvet cake had tons of red food coloring!  First off I only had half a bottle of it and second I didn't really see that turning my tongue and teeth red was really necessary so I cut down on the food coloring and they were still pretty red and very delicious.  Oh, and the cream cheese frosting on top is to die for!

Tip:
If your cupcakes usually burn on the bottom place muffin pan on top of jelly roll pan/ cookie sheet and then place in the oven.

INGREDIENTS
Cupcakes:
2 1/2 c all-purpose flour
1 1/2 c sugar
1 tsp baking soda
1 tsp salt
2 Tbsp cocoa powder
1 1/2 c canola oil
1 c buttermilk
2 large eggs, beaten
2 tsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Frosting:
1/2 c butter, room temperature
8 oz cream cheese, room temperature
2 tsp vanilla extract
4 c powdered sugar

DIRECTIONS
Cupcakes:
Preheat oven to 350 F.  Line 2 muffiin pans with cupcake liners.

In a large bowl mix together dry ingredients.  Make a well in the mixture and add the wet ingredients and mix until thoroughly combined.

Pour batter evenly into muffin tins (about 2/3 full).  Bake for 20-22 minutes until toothpick comes out clean.  Remove from oven and cool completely before frosting.

Frosting:
In a medium bowl beat butter, cream cheese, and vanilla with a hand mixer until smooth.  Slowly add sugar and beat until light and fluffy.  Place frosting in a pipping bag with a tip (1M) and top cupcakes with it.

–Melanie