Red Velvet Cupcakes and Frosting

By tbarg

TOH

Ingredients

• Frosting:
• 3/4 c. butter, softened
• 1 1/2 c. sugar
• 2 eggs
• 1 Tbsp red food coloring
• 1 tsp. vanilla
• 1 3/4 c. flour
• 1/4 c. baking cocoa
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1 c. buttermilk
• 1 tsp. white vinegar
• 2 pkgs. cream cheese, softened
• 1/4 c. butter, softened
• 1 1/2 c. icing sugar
• 1 tsp. vanilla

Preparation

Step 1

In a lg bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in food coloring and vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingred. to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
Fill muffin cups or greased tins 2/3 full. Bake at 350F for 18-22 min. or until a toothpick comes out clean. Cool for 10 min. before removing to wire rack to cool completely.
Frosting:
In a lg. bowl, beat cream cheese and butter until fluffy. Add icing sugar and vanilla; beat until smooth. Frost cupcakes. Store in the refrigerator.