Red Velvet Cupcakes

2 1/2 c. flour
2 c. sugar
2 tbs. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1 c. oil
1 c. buttermilk
1 tbs. vinegar
1 tsp. vanilla
1-2 oz. red food coloring

• Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
• Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
• Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
• Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
• Bake at 350 for about 18 minutes or until a toothpick inserted comes out clean.
• Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

• Beat cream cheese and butter on high until creamy. Add vanilla.
• Then, add the sugar in batches. Scrape down the sides in between each addition.
• And frost away.