Red Velvet Cupcakes

Well what can i say they turned out Perfect!!

They were moist and they had a gorgeous color red to it and topped it off with my cream cheese frosting

I always make my own sprinkles they turn of Finer and better in color i believe they are better than the store bought ones

I made these cupcakes for me and my husbands late v-day dinner. I had made New York Steak Strips and Twice Baked Potatos! Heaven on earth it was here last night =)

Red Velvet Cupcakes

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

. Bake and toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Cream Cheese Frosting

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 
  
• Directions

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.