Recipe: Red Velvet Cupcakes
From The Greyston Bakery Cookbook, Rodale Books

For the cupcakes

2-1/4 cups unbleached all-purpose flour
1-1/3 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

For 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

Prepare the cupcakes

Position a rack in the center of the oven and preheat the oven to 350F. 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 two-thirds 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.

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.