A delicious recipe for Red Velvet Cupcakes
Preheat oven to 350 degrees F.
Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Vanilla Bean Cream Cheese Frosting
Beat cream cheese and butter together using a stand mixer. Scrape seeds from vanilla bean and add. Add 2 1/2 cups powdered sugar and mix until fully combined.
Once cupcakes are cooled, frost and decorate as desired.
Chocolate Drizzle *Optional
Heat milk to a boil, remove from heat and stir in chocolate until smooth. Let cool slightly then put into a small plastic bag. Cut a very small hole in the corner of the bag and squeeze drizzle over the cupcakes.