Red Velvet Cupcakes

One of my employes asked that I make my red velvet cupcakes... since I go in at 4 today, I figured, why not??? The recipe for the cupcakes is Paula Deen's

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature (confession, I didn't have any so I used substitute below)
• 2 large eggs, room temperature ( confession, mine were fresh from the fridge)
• 2 tablespoons red food coloring (I put a little more, I like DARK red, cupcakes)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Buttermilk Substitute

• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice (I used vinegar)

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for

Directions
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In my kitchen aid (you could use a hand mixer)  I gently (speed 1) beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. (I tend to fill mine alittle higher) Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for "doneness." Remove from oven and cool completely before frosting. (I leave them for 20 minutes)


My cream cheese frosting is from allrecipes.com

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

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. (I used my Kitchen-aid on setting 2)