Red Velvet Cupcakes

Wow.  We made these cupcakes tonight at our “baking school” and they were delicious.  Super moist but light at the same time and just the right amount of chocolate flavor.  Perfect Valentine’s treat.
Red Velvet Cupcakes
Makes 24 cupcakes
2 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
1/4 cup vegetable oil
1 teaspoon red food gel or 2 tablespoons red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar (or more)
For the cake:
Preheat oven to 350°F. Line muffin pans with 24 cupcake liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Stir buttermilk, oil, food coloring, vinegar, and vanilla in small bowl to blend. Using an electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition.  Beat in 1/3 of the dry mix into the butter mixture until just blended, then repeat with 1/2 of the buttermilk mixture.  Repeat procedure again, ending with the dry mix.
Divide batter between cupcake liners. Bake cakes until they spring back when touched (your finger shouldn’t leave an indentation), about 15 to 22 minutes.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

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