Red velvet cupcakes

Next week is the 4th of July and what better way to celebrate than making Red Velvet Cupcakes (my favorite!!!)  I found this recipe on the Dean and Deluca website, enjoy!

Red Velvet Cupcakes

Makes 24

2 lbs cake flour
1.5 cups buttermilk
1 qt canola oil
1 TB baking soda
1 TB vanilla extract
2 lbs sugar
.25 oz cocoa
1 TB salt
6 extra large eggs
1 fl oz red food coloring
1 TB white vinegar

Cream Cheese Frosting
1.5 lb Philadelphia cream cheese
10 oz unsalted butter
2 teaspoons vanilla extract
4 cups sifted confectioners sugar

Directions
Preheat oven to 325 degrees F. Line 2 (12-cup) cupcake pans with paper cupcake liners. In a large bowl, sift together the dry ingredients: flour, baking soda, sugar, cocoa, and salt. In a medium mixing bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer. Add the sifted dry ingredients to the wet ingredients and mix until smooth. Do not overbeat. Use a 3 oz scoop to portion the batter into the cupcake tins. Bake at 325 for 20-25 mins, rotating trays halfway through baking.

For the Cream Cheese Frosting
Using an electric mixer, beat the cream cheese, butter and vanilla together in a large bowl on low speed until smooth. Add the sugar and continue to beat on low speed until incorporated. Then, increase the speed to high and mix until very light and fluffy. Cool cupcakes completely before icing.