Veda's Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

2 cups vegetable oil
2 cups sugar
2 eggs
4 tablespoons cocoa powder
2 ounces red food coloring
2 1/4 cups flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon baking soda

1 tablespoon white vinegar
For the frosting:
1 8-ounce package cream cheese, room temperature
1 stick butter, softened
2 teaspoons vanilla extract
2 cups confectioner's sugar
1 tablespoon milk

Yields: 96 mini cupcakes

Preparation

Preheat oven to 350°F.

In a mixer with a paddle attachment, mix the oil, sugar and eggs until creamy. In a separate small bowl, combine the cocoa powder and food coloring, and stir. Once you have a thick paste, add it to the mixer.

In a medium bowl, combine the flour and salt with a whisk and set aside. In a liquid measuring cup, combine the vanilla extract and buttermilk. Stir and set aside.

Add half of the buttermilk mixture to the mixer and stir on a low speed. Add half of the flour mixture and combine. Alternate this process with the remaining wet and dry ingredients. When all wet and dry ingredients have been combined in the mixer, fold in the baking soda and vinegar.

Line a mini muffin tray with mini muffin holders. Evenly distribute the batter among the cups. Bake for 30 minutes. Let the cupcakes cool before frosting.

For the frosting: In a mixer with a whisk attachment, beat together the cream cheese, butter and vanilla extract until light and fluffy. Slowly add in the sugar and continue mixing until there are no lumps. Add milk to thin if necessary.