Red Velvet Cupcakes
2 cups flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
1 1/4 teaspoon unsweetened cocoa powder
1 1/2 cups oil
13 ounces sugar
1 1/4 cups buttermilk
2 tablespoons red food coloring
1 1/4 teaspoon vinegar
1 1/4 teaspoon vanilla extract
1/8 cup water
Preheat oven to 350 degrees. Sift together flour, salt and cocoa into a bowl and set aside. In the bowl of a mixer combine oil, sugar and buttermilk. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little at a time and mix on low, scraping down the sides often and mix just until combined. Be sure not to over mix.
Bake for 20-30 minutes or until the toothpick comes out clean. Let Cool.
Cream Cheese Icing
(This recipe makes A LOT)
1 1/2 pounds of cream cheese-room temp (3-8 oz boxes)
1 pound butter-room temp (4 sticks)
2 pounds powdered sugar-sifted
1 tablespoon vanilla extract
Whip the butter and cream cheese together in a mixer until creamed. Gradually add powdered sugar and scrape down sides. Add vanilla and mix until combined.
Icing can be used right away or stored in the fridge for up to a week.