RED VALVET CUP CAKES

Cupcakes:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup sugar
• 1/2 cup light brown sugar
• 1 1/2 cups vegetable oil
• 1 cup light buttermilk
• 2 large eggs
• 1 tablespoon red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 1 1/2 cups confectioner's sugar
• 1 1/2 packages cream cheese
• 1 1/2 teaspoons vanilla

1. Cupcakes: Preheat oven to 350 degrees.

2. In a medium bowl, combine flour, baking soda, salt, cocoa powder and sugar. In a large bowl, gently beat the oil, buttermilk, eggs, vanilla, vinegar, and food coloring. Then gradually add the dry ingredients until smooth and thoroughly combined.

3. Fill 2/3 of the cupcake holders with the batter. Bake for about 20 minutes. Test the cupcakes with a toothpick. Remove and cool completely before frosting. Makes about 24 cupcakes.

4. Frosting: In a large bowl, beat the cream cheese, sugar and vanilla on low speed until smooth. Then increase to high speed until very light and fluffy. Pipe the frosting on the cupcakes or spread on with a spatula.