Red Velvet Cupcakes

These cupcakes are good, but the cream cheese icing is what makes them wonderful!

Ingredients:
2 1/2 cups cake flour
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups sugar
6 tablespoons butter, softened
2 large eggs
1 1/4 cups low fat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla
2 tablespoons red food coloring

5 tablespoons butter, softened
4 teaspoons low fat buttermilk
1 (8oz) package cream cheese, softened
3 1/2 cups powdered sugar
1 1/4 teaspoons vanilla

Directions:

• Preheat oven to 350 degrees
• Place 24 cupcake liners in muffin cups; coat with cooking spray
• Combine flour, cocoa, baking soda, baking powder and salt in medium bowl with a whisk.
• Cream sugar and butter on medium speed until well blended (3 minutes). Add eggs one at a time, beating well after each addition.
• Add flour mixture and buttermilk alternately, beginning and ending with flour. Add vinegar, vanilla and food coloring; beat well.
• Spoon batter into cups. Bake at 350 degrees for 18 minutes, or until pick comes out clean. Cool in pans 10 minutes before removing to wire racks.
• For icing, beat butter, buttermilk and cream cheese on high speed until fluffy. Gradually add powdered sugar and beat until smooth. Add vanilla and beat well.

Servings: 24 WW = 5