Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients

• 1 teaspoon baking soda 
• 2 sticks butter softened
• 1 cup buttermilk room temperature
• 1 teaspoon cocoa powder 
• 4 cups confectioners' sugar sifted
• 1 pound cream cheese softened
• 2 large eggs room temperature
• 2.5 cups flour all-purpose
• 24 servings pecans and raspberries fresh chopped for garnish
• 2 tablespoon food coloring red
• 1 teaspoon salt 
• 1.5 cups sugar 
• 1 teaspoon vanilla extract 
• 1.5 cups vegetable oil 
• 1 teaspoon distilled vinegar white

Equipment

• oven
• mixing bowl
• hand mixer
• toothpicks

Directions

1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
3. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled.
5. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
6. Remove from oven and cool completely before frosting.
7. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
8. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
9. Garnish with chopped pecans and a fresh raspberry or strawberry.