Red Velvet Cupcakes

I have to say, the picture for these cupcakes doesn't do them justice. I took the pic last minute because I was scrambling to get the cupcake tower put together for my nephew's birthday, but I wish I'd had more time. It's not a complete loss though, I guess it just means I'll have to make them again! After trying out a few different red velvet recipes, this one is the winner. They're velvety smooth and light, and have the added bonus of being the easiest cupcakes I've ever made. There's just two bowls and a whisk required for these, so they come together in a matter of minutes. If you're wondering if the baking soda in the recipe is a typo, it isn't. This is the first cake recipe (other than a sponge) that I've made without baking powder, and I was skeptical at first. But even though the picture isn't the best for these, the recipe definitely is.

Red Velvet Cupcakes  
Yield: 24 cupcakes

INGREDIENTS
For the cupcakes:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp baking soda
1 tbsp cocoa powder
1 tsp salt
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsp (1 oz.) liquid red food coloring
1 tsp vanilla extract
1 tsp distilled white vinegar

For the cream cheese frosting:
10 oz. cream cheese, chilled
6 1/2 tbsp unsalted butter, at room temp
3 1/4 cups confectioners’ sugar
1/2 tsp kosher salt
4 tsp clear vanilla extract

DIRECTIONS
Preheat the oven to 350 degrees F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In another large bowl whisk together the eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar.  Add the wet ingredients to the dry ingredients and whisk until combined and no lumps remain.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add in the confectioners’ sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more. Blend in the salt and vanilla.

SOURCE
cupcakes and frosting adapted from Annie's Eats, cupcakes originally adapted from Saveur.