Red Velvet Cupcakes

As promised, here's the recipe for red velvet cupcakes that I made for Jen's birthday a few years back (and then again today)!

Ingredients:
2 1/4 C flour (all-purpose)
1/2 C unsweetened dark cocoa powder
1 tsp baking soda
1/4 tsp salt
2 sticks butter (1 C) softened
2 C granulated sugar
4 large eggs
1 C plain yogurt (or sour cream)
1/2 cup buttermilk (soy milk or regular if unavailable with 1/2 tsp lemon)
1 oz red food color (usually a whole bottle)
2 tsp pure vanilla extract

Vanilla Cream Cheese Frosting:
8 ounce regular or tofutti cream cheese, softened
1/2 stick butter (1/4 C), softened
2 tsp plain yogurt (or sour cream)
2 tsp pure vanilla extract
2 C confectioners' sugar

Preheat oven to 350 F. Mix the flour, cocoa powder, baking soda and salt in a bowl.

Using an electric mixer on medium speed, beat the butter and sugar in another bowl for 4-5 minutes
until light and fluffy. Beat in eggs, one at a time. Mix in yogurt, milk, food color and vanilla. Gradually beat in dry ingredient mix on low speed until just blended without over-beating. Spoon into 32 paper-lined muffin cups, filling each cup 2/3 full.

Bake 20-25 minutes - testing with a toothpick (it should come out clean). While baking, make the frosting by beating the first 4 ingredients with an electric mixer in a bowl until fluffy, then slowly add sugar until smooth.  If you prefer less sweet, start with only 1 1/4 C and gradually add to taste.

Remove from the oven and cool in the pans for 5 minutes then remove the cupcakes and cool completely. Frost them. Eat them. Eat another!