Red Velvet Cupcakes

My sister bakes the moistest most delectable red velvet cake on the planet.  I am not a cake lover but it is arguably the perfect cake and has the fan base to prove it.  

When someone in my circle perfects a dish I rarely attempt to duplicate it.  Why toil in vain for a poor imitation?  However, the results of this recent experiment were so gratifying that I may alter my view of replicas.  These cupcakes are the diminutive cousins to the perfect cake.

Red Velvet Cupcakes 

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 1/2 cups canola oil
1 cup buttermilk
2 large eggs
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
1/4 cup crushed pecans

Cream Cheese Frosting

8oz softened cream cheese
2 cups sifted confectioners' sugar
1 cup unsalted butter 
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour two cupcake tins.  

In a large bowl, sift together the flour, sugar, baking soda and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Combine the dry and wet batter ingredients until smooth.  Combine frosting ingredients and refrigerate while cake is baking.  

Divide the cake batter evenly.  Bake for approximately 20 minutes.  Transfer cupcakes to a wire rack to cool.  Frost and garnish with crushed pecans.

xx
dani