Red Velvet Cupcakes

Directions

For the cake:

Ingredients

2 1/2 cups sifted cake flour

2 tablespoons Dutch process cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

Either 2 ounces red food coloring for deep red color.

or 1 ounce for lighter red, which is what I use.

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

For the Cake:

Preheat the oven to 350 degrees F.

1. Line cupcake pans with 24 liners.

2. In a bowl, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.

3. In a large bowl, cream together sugar and butter.

4. Beat in eggs, 1 at a time.

5. Alternately add flour mixture and buttermilk.

6. Beat in food coloring and vinegar, then add vanilla.

Divide batter evenly in the cupcake pans.

Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine, softened

1 pound box confectioners' sugar

1 teaspoon vanilla extract

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. About 8 minutes. Beat in vanilla.

Place frosting in a pastry bag or plastic bag with small corner cut out and ice half the cupcakes.

On the other cupcakes take a sharp knife and cut a cone shape out of the center of each cupcake. Take the underside and reserve for crumbs. Fill each cavity with frosting and top with the cap. Dust with powderd sugar. Use the crumbs to top the iced cupcakes.

Place in refridgerator for a few hours before serving.