1 stick unsalted butter (softened)
1 cups sugar
2 eggs
2 oz red food coloring
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1 tablespoon baking soda

Preheat the oven to 350 degrees F and prepare the muffin pans with shortening or non-stick spray. Bake without paper cups.

Cream together the butter and sugar until well blended and fluffy. Add the eggs, one at a time and blend well. make a paste with the food coloring and cocoa. Add the paste to the butter mixture and blend thoroughly.

Add the salt and butter to the mixture.

Add the flour, vanilla, vinegar, and baking soda in that order, mixing after each addition.

Pour the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, or until it comes out toothpick clean.

Remove and turn out the cakes onto a wire rack to cool. Serves 24

CREAM CHEESE ICING

In a large bowl, beat the cream cheese and butter until smooth with an electric mixer. Add the vanilla extract and gradually add the sugar. Beat until well blended. Ices 24 cupcakes.

The most delicious and simple icing for these rich and moist Red Velvet Cupcakes!

Adapted from The Artful Cupcake by Marcianne Miller. Published by Lark Books. I adore this cookbook! A southern belle's dream come true . . . So many yummy cupcakes with fanciful decorations . . . Marcianne has given us delicious cupcake recipes for every party! The Artful Cupcake is my go-to book for my most creative desserts!