This recipe for easy red velvet cupcakes is just the for base cake. You could easily turn this recipe into two 9 inch cakes if you want and top with your favorite topping such as whip cream, or buttercream frosting.
Preheat oven to 325˚F.
Line two 12-muffin cup tins with paper liners.
Measure the sugar and oil into a large mixing bowl mix and use an electric mixer to beat together until well combined.
Beat in eggs until mixture is uniform in color.
Add in buttermilk, vanilla extract and food coloring and beat until well combined.
Add the hot water and vinegar and mix in.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the cocoa powder. Combine the dry ingredients well.
Add the dry ingredients to the wet, beating in until well combined.
Pour 1/4 cup of batter into each lined cup.
Place into the preheated oven and bake for 18-20 or until the tops are a toothpick inserted in the center comes out with a few crumbs clinging to it. You want to be careful not to overcook this cupcake
so that it will remain moist.
Remove from the oven and place the pans onto cooling racks.
Let the cupcakes sit in the pans for for 5 minutes, then place the cupcakes on a cooling racks to finish cooling.
Place the cream cheese and butter into a mixing bowl and using an electric mixer, beat on medium speed until creamy.
Slowly beat in the confectionersí sugar.
Put into a piping bag with a star tip and frost the cupcakes.
Keep cupcakes in an airtight container.