Nothing says classic like Red Velvet.

Red Velvet Cupcakes

Ingredients:

For the cake:

2½ cups cake flour

1½ cups sugar

1 tsp. baking soda

1 tbsp. cocoa powder

1 tsp. salt

2 large eggs

1½ cups vegetable oil

1 cup buttermilk

2 tbsp. (1 oz.) liquid red food coloring

1 tsp. vanilla extract

1 tsp. distilled white vinegar

1 cup mini-chocolate chips (optional)

For the frosting:

8 oz. cream cheese, softened

3/4 cup (1 1/2 sticks) butter, softened

2 tsp. vanilla extract

5-6 cups confectioners’ sugar, sifted

2-4 tbsp cream

Directions:

Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Fold in mini-chocolate chips if using. Divide the batter evenly between the prepared liners. Bake about 18 minutes or until tops of cupcakes spring back with lightly touched. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add cream and beat frosting until it reaches a spreadable consistency. Frost cooled cupcakes as desired.