Red Velvet Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with
cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda,
salt, and cocoa powder. In a large bowl gently beat together the oil,
buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld
electric mixer. Add the sifted dry ingredients to the wet and mix until
smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in
oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool
completely before frosting.
Cream Cheese Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/4 cup finely chopped walnuts
Directions:
Place butter in bowl of an electric mixer fitted with the paddle
attachment, and beat on medium-high speed until light and fluffy, about 2
minutes. Add cream cheese, and beat until well combined and fluffy, about
2 minutes more. Add sugar and vanilla, and beat until combined, about 2
minutes. Fold in walnuts.