Red Velvet Cupcakes

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition.

Mix cocoa and food coloring together and then add to sugar mixture; mix well.

Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla.

In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Bake cupcakes 18-20 minutes.

ICING

1 (8-ounce) package cream cheese
¼ cup butter, softened
2 teaspoon good vanilla
1 (1-pound) box confectioners’ sugar

Beat cream cheese and butter until smooth. Blend in vanilla. Sift powdered sugar. Gradually beat together.