Red Velvet Cupcakes

Red Velvet Cupcakes

2 1/2 cups all purpose flour
1 1/2 cups white sugar
2 tbs unsweetened cocoa powder (not Dutch process)
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
2 1-oz bottles red rood coloring
2 tsp vanilla
2 tsp white vinegar

preheat oven to 350. (This makes 2 9-inch round cakes) In large bow, whisk together dry ingredients. Add oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium=low speed, beat for 1 minute until well blended. Scrape sides and bottom of bowl with rubber spatula. Beat on high speed for 2 minutes. Spread batter evenly into prepared pans, dividing equally. Bake until toothpick inserted into center comes out with a few moist crumbs. Let cook in pans on wire rack for 10 minutes. Let cool completely before frosting.

McCormick Vanilla Cream Cheese frosting
1 pkg (8 oz) cream cheese, softened
4 tbs butter, softened
2 tbs sour cream
2 tsp Vanilla extract
2 cups powdered sugar

Mix first 4 ingredients and beat until light and fluffy. Gradually beat in powdered sugar until smooth.