Description:
The Athlete's Palate - Red Velvet Cupcakes with Cream-Cheese Frosting - The reddish tinge comes from an antioxidant in cocoa combining with the acids in the buttermilk and vinegar.		Prep Time: 20 min
		Cook Time: 20 min
		Makes: 24 cupcakes
Notes: You can kick up the hue with red food coloring

Ingredients:

1 1/2 cups granulated sugar

2 1/2 cups cake flour

2 tbsp cocoa powder

1/2 cup vegetable oil

1 tsp. salt

1 tsp. baking soda

1 cup buttermilk

2 large eggs

2 tbsp red food coloring

1 tsp vanilla extract

1/2 tsp vinegar

Frosting - 8 ounces cream cheese (one bar)

Frosting - 1/2 pound unsalted butter, room temperature

Frosting - 2 cups confectioner's sugar

Frosting - 1 1/2 tsp vanilla extract

Directions:

1) Preheat oven to 325 degrees

2) Line two 12-cup muffin tins with wrappers.

3) Mix dry ingredients together.

4) Mix wet ingredient together in a separate bowl.

5) Poor wet ingredients over dry and mix until combined.

6) Fill tins 2/3 full with batter.

7) Bake for 15 to 20 min, and allow to completely cool.

8) For frosting mix butter and cream cheese until smooth.

9) Slowly mix in confectioner's sugar.

10) Add vanilla extract.

11) Frost cupcakes. (Recommended: piping bag with star-shaped tip)