RED VELVET CUPCAKES wth CREAM CHEESE FROSTING

RED VELVET CUPCAKES with
CREAM CHEESE FROSTING

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp. red food coloring
1-tsp. white distilled vinegar
1 tsp. vanilla extract

FOR THE CREAM CHEESE FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

DIRECTIONS
Preheat the oven to 350^. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. 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. Bake in oven for about 20-22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

FOR THE CREAM FROSTING
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth, Add the sugar and on low speed, beat until incorporated. Increase the speed too high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry