Meg's Red Velvet Cupcakes

Stop your nagging. Here's my red velvet cupcake recipe. You're welcome! Your midsection will thank you but will understand why they are well worth it.



Cake Mix (Makes about 24 standard size cupcakes):
-2 1/2 cups all-purpose, unbleached flour
-1 1/4 tablespoon unsweetened cocoa powder (I find that Ghiradelli is best)
-1 teaspoon salt
-1 1/2 cups cane sugar
-1 1/2 cups oil (I use Smart Balance oil-combo of canola & soy oil)
-2 large eggs, room temperature
-2 tablespoons red food coloring
-1 teaspoon vanilla extract (preferably a high quality)
-1 cup buttermilk, room temperature
-1 1/2 teaspoons baking soda
-2 teaspoons apple cider vinegar (or white distilled, either is fine)

Frosting:
8 oz. Cream Cheese
1 1/2 sticks unsalted butter
4 cups powdered sugar
1 tablespoon vanilla
1-2 tablespoon (s) milk (optional, if you decide to use a "whisk" tool to whip the frosting. This makes the frosting more "airy")
(This makes a crazy amount of frosting. Feel free to save the extra to bathe in it if you choose, eat straight out of the bowl as a nutritious breakfast...Endless possibilities.)

Preheat oven to 350 degrees. Line standard cupcake tin with liners. (I like the tin foil liners, because they look pretty and fancy) Whisk together flour, cocoa & salt. Use an electric mixer (medium-high speed), combine sugar and oil.  Add eggs (one at a time) until each is incorporated into the sugar & oil mixture. Mix in red food color and vanilla.  Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk, and stirring well after each.  Stir together the baking soda and vinegar in a small bowl.  It will foam up. (it's very "science fair", but dont worry.) Then add that mixture to the batter and mix on medium speed.  Fill each liner 3/4 to 1/2 full. Bake for 16-20 minutes or until cake tester inserted in centers comes out clean. Cool completely.

Mix the butter & cream cheese together. Slowly add the powdered sugar. Otherwise, you and your kitchen will end up looking like a powdered donut. Add the vanilla. (If you are going to whip the frosting, add milk and use the whisk attachment on your mixture to whip it into an airy topping). Frost the cooled cupcakes and decorate as you wish!

Voila! Delicious red velvet cupcakes.