Cake:
2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tablespoons (1ounce) red food coloring
1 teaspoon pure vanilla extract
1 teaspoon white distilled vinegar
Cream Cheese Frosting:
8 ounces softened cream cheese
8 ounces softened butter
2 cups powdered sugar
1 teaspoon pure vanilla extract
1. Preheat the oven to 350 F. Line a muffin tin with cupcake liners and set aside.
2. In a medium bowl, add the flour, sugar, baking soda, cocoa powder and salt. Mix until well combined. In a large bowl, add the eggs, oil, buttermilk, food coloring, vanilla extract and vinegar. Use a mixer to beat until well incorporated. Next, add the dry ingredients to the bowl and beat until smooth, about 2 minutes. Divide the batter evenly among the lined muffin cups, filling about 3/4 of the way. Bake for 16-18 minutes, or until a toothpick inserted in the centers comes out clean.
3. To make a frosting; in a large bowl, use a hand mixer to beat the cream cheese and butter on high until smooth. Beat in the powdered sugar and vanilla until smooth and fluffy. Do not over beat. Set aside.
4. Remove cupcakes from the oven and allow to cool completely before frosting and decorating. You can use red and green sprinkles or red and green decorating sugars or any other favorite toppings.
Yields: 24 cupcakes
