Greyston Bakery Red Velvet Cupcakes

Greyston Bakery Red Velvet Cupcakes

2 1/4 cups unbleached all-purpose flour
1 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsweetened cocoa powder
2 eggs
1 cup buttermilk
1 teaspoon distilled white vinegar
1 cup vegetable oil
2 tablespoons (1 ounce) red food coloring
1 teaspoon pure vanilla extract

1 (8-ounce) package cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
4 cups (about a 1-pound package) confectioners’ sugar
2 teaspoons pure vanilla extract
Position a rack in the center of the oven and preheat the oven to 350
degrees F. Line a 12-cup muffin tin with paper liners and set aside.

In a bowl of an electric mixer set on medium speed, lightly beat the eggs.
Add the buttermilk, vinegar, oil, food coloring and vanilla, beating until
well-combined. Slowly add the dry ingredients, mixing until combined. Pour
the batter into the prepared muffin cups, filling each cup about 2/3 full.

Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center
of a cupcake comes out clean. Remove the tin from the oven and cool on a
wire rack for 10 minutes. Turn the cupcakes out of the tin, and place them
on the wire rack to cool completely.

TO PREPARE THE FROSTING: In the bowl of an electric mixer set on
medium-high speed, cream the cream cheese and butter. Reduce the speed to
low, and gradually beat in the confectioners’ sugar, until the mixture is
fluffy. Beat in the vanilla.

Spread a few spoonfuls of frosting on top of each completely cooled cupcake.

Source: The Greyston Bakery Cookbook by Sara Kate Gillingham-Ryan