Red Velvet Cupcakes With Cream Cheese Frosting

• for the cupcake
• 1 12 cups granulated sugar
• 2 12 cups cake flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 12 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring (if you would like to use less, kick up the amount of cocoa powder used for the color kick)
• 1 teaspoon vanilla extract
• 12 teaspoon vinegar
• for the cream-cheese frosting
• 8 ounces cream cheese
• 12 lb unsalted butter, room temp
• 2 cups confectioners' sugar
• 1 12 teaspoons vanilla, extxract

1. Preheat the oven to 325 degrees and line muffin tins with wrappers.
2. Mix dry ingredients together in one bowl and the wet ingredients in a second bowl.
3. Pour the wet mixture into the dry mixture and mix until fully combined.
4. Fill the muffin tins 2/3 full with batter.
5. Bake 20-25 minutes and cool.
6. For the frosting, mix butter and cream cheese until smooth.
7. Add in the confectioners sugar, slowly.
8. Add in the vanilla extract.
9. To pipe, spoon into a plastic freezer bag and cut a tip at the end.
10. Frost cupcakes once they have cooled.
11. Top with colored sugar to finish.
12. Enjoy the anti-oxidant awesomeness!

cupcake, sugar, cake flour, cocoa powder, baking soda, salt, vegetable oil, buttermilk, eggs, red food coloring, vanilla, vinegar, cream cheese, unsalted butter, sugar, vanilla

Taken from www.food.com/recipe/red-velvet-cupcakes-with-cream-cheese-frosting-515311 (may not work)