Red Velvet Cupcakes

Ingredients:

ingredients for the cupcake: 2 1/2 cup of Flour, 1/2 cup of cocoa powder, 1 teaspoon baking soda, 1/2 salt, 2 sticks of butter, 2 cups of sugar, 4 eggs, 1 cup sour cream, 1/2 cup milk, Lots of red food dye, 1 ounce vanilla extract, oven.

Ingredients for the frosting: 8 ounces cream cheese, 1/2 butter, 2 tablespoons sour cream, 2 teaspoons vanilla extract, 16 ounces of sugar

Preheat oven to 350°F. Spray cupcake pans well with nonstick cooking spray. Line the bottom of the pans with parchment paper, and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

using an electric mixer cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix fully combined. Then mix in the oil, red food color, vanilla extract, and vinegar.

Mix in the dry ingredients in three additional alternating with the buttermilk, starting and ending with the dry ingredients. make sure to mix each addition until just combined and be careful not to over mix the batter.

Evenly distribute the cake batter between the two prepared cake pans and pour the batter into the pans.

Bake at 350°F for 28-32 minutes. Carefully remove from oven and place one rack to cool.

In another bowl beat the cream cheese until smooth. Add the butter and mix until smooth.

Mix in the powdered sugar and vanilla extract and continue mixing until fully combined.

Allow cupcake to cool before topping with icing

Cupcakes can be kept in fridge for 3 to 4 days