Red Velvet Cupcakes

My friends who ate these cupcakes, please don't kill me when you learned how much fat, sugar and artificial color I put in these cupcakes.... Well, at least it's healthy fat - canola oil - not butter. I didn't do nothing! I didn't try to poison you. I just followed the recipe! And the cupcakes came out delicious, didn't they?

Original recipe from foodnetwork.com's Paula Dean. I added a little more cocoa powder in the cake and reduced butter and sugar in the frosting.



Ingredients

• Cupcakes - I got 28 cupcakes


• 2 1/2 cups all purpose flour


• 1 1/2 cups sugar


• 1 teaspoon baking soda


• 1 teaspoon salt


• 2 tablespoons cocoa powder


• 1 1/2 canola oil


• 1 cup buttermilk


• 2 eggs


• 2 tablespoons red food color


• 1 teaspoon vinegar


• 1 teaspoon vanilla extract



• Frosting - enough to frost 25 cupcakes with about 1 1/2 cup left


• 2 packages cream cheese - room temperature


• 1 stick butter - room temperature


• 2 1/2 cups confectioner sugar

Red!!!
Directions

1. Preheat oven to 350 degrees. Line muffin pan with liners.


2. Sift flour, baking soda, salt and cocoa powder in a medium bowl.


3. With electric mixer, beat oil, buttermilk, eggs, color, vinegar and vanilla together until well combined.


4. Stir in flour mixture.


5. Drop by tablespoon into prepared muffin pan and bake for 20 minutes. Let cool completely on a rack.


6. For frosting, beat cream cheese, butter and sugar together until light and fluffy.


7. Frost the cupcakes using about a teaspoonful on each cupcake.