GREYSTON BAKERY RED VELVET CUPCAKES

Greyston Bakery Red Velvet Cupcakes

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

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THE 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

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THE FROSTING:

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

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THE CUPCAKES:

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.

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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.

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Bake for 25 to 35 minutes, or until a wooden skewer inserted near the center of a cupcake comes out clean. Remove the muffin pan 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.

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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.