Red Velvet Cupcakes and Frosting

A couple weeks ago, Andy came home from work saying a girl from work brought the best red velvet cupcakes ever. I decided to try and find a recipe and top those cupcakes. I made it with the frosting listed below and they were actually very very good. Not so healthy, but a really nice, but rich, treat.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter , softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

**This made A LOT of frosting. You may be able to cut it in half.

I can't figure out why this thing makes my font so wierd...sorry.