Red Velvet Cupcakes

1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups all purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsweetened cocoa powder

Frosting:
2 (8 oz) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cup heavy whipping cream

Directions:
Preheat the oven to 350 F. Line a cupcake pan with liners.

In a bowl, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter

Fill each cupcake liner about 3/4 full with batter and bake for about 18 to 20 minutes until a toothpick comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In a bowl, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Scrape down any cream cheese from the sides or the bowl, and then with the whisk beating at medium-high speed, steam in the cold heavy cream until the frosting is thick enough to pipe.

Recipe from Kelsey VanSickle