Simple Red Velvet Cupcakes

Moist and flavorful cupcakes that are
 impressive and simple to make.

Cake Ingredients:

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 teaspoons dark cocoa powder

2 cups sugar

2 eggs

1 3/4 cups canola or vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

3 Tablespoons red food coloring

Frosting Ingredients:

1 8 ounce box of lowfat cream cheese, at room temperature

1/2 cup butter, at room temperature

4 1/2 - 5 cups powdered sugar

1 teaspoon vanilla extract

red colored sugar sprinkles (optional)

Method:

Preheat oven to 350*. Line thirty regular size (2 1/2 inch) muffin pans with paper liners. Set aside.

In a medium bowl, sift together flour, baking soda, salt and cocoa. In a large bowl, beat the sugar and eggs.Slowly add the oil to the sugar mixture, while beating with an electric mixture. Add the flour mixture, alternately with the buttermilk, beginning and ending with the flour, mixing well, after each addition. Add the vanilla and food coloring. Divide the batter evenly between the 30 cupcake liners, filling each 2/3 cup full. Bake 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a baking rack for 5 minutes. Remove the cupcakes from the pans and finish cooling completely.

With an electric mixer, cream together the cream cheese and butter. Add the powdered sugar, mixing well until the frosting is smooth and spreadable. Place frosting in a pastry bag and pipe on top of the cupcakes. If desired, sprinkle with red sugar. Store in the refrigerator. Makes 30 tasty and pretty little cakes.

Note: If  these cupcakes are served on Memorial Day, Flag Day, or The 4th of July, blue sugar sprinkles are a nice addition.