If you are from the south then you know that Red Velvet Cake is a staple recipe that anyone should have! I absolutely LOVE Red Velvet Cake and this recipe is the best one that I have tested and tried! I hope you love it as much as I do!

Red Velvet Cupcakes

Adapted From: The Joy of Baking   Ingredients: 1 1/4 cups sifted cake flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 tablespoons regular or Dutch-processed cocoa powder 1/4 cup unsalted butter, at room temperature 3/4 cups granulated white sugar 1 large egg 1/2 teaspoon pure vanilla extract 1/2 cup buttermilk 1 tablespoon liquid red food coloring (I found that AmeriColor food coloring gives the best Red color, I get it from Hobby Lobby) 1/2 teaspoon white distilled vinegar 1/2 teaspoon baking soda   Directions: Preheat oven to 350?F and line muffin tins with paper cupcake liners.   In a large bowl sift together the flour, baking powder, salt, and cocoa powder.   In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).   Add the sugar and beat until light and fluffy (about 2-3 minutes).   Add the egg and beat until incorporated. Scrape down the sides of the bowl.   Add the vanilla extract and beat until combined.   In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.   In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter and spoon mixture into cups.   Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. **For mini cupcakes bake for 12-14 minutes.   Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan.   Let cool completely before frosting.     Cream Cheese Frosting:   1 8oz. package Cream Cheese, at room temperature 1 stick Unsalted Butter, at room temperature 3-4 C. Powdered Sugar 2 tsp. Vanilla Extract   In a mixer, cream together the cream cheese and butter until creamy. Mix in the vanilla, the gradually mix in the powdered sugar (start with 2 cups then keep adding more until its nice and thick). Then you are set to frost your cupcakes! (You may want to place the cupcakes in the fridge after frosting to help the frosting set up)