R e d V e l v e t C u p c a k e sYield: Makes one dozen

Step 1: Pre-heat oven to 320° F.

Step 2: Line your muffin tin with paper cups.

Step 3: In the bowl of an electric mixer, beat together the egg, vanilla, buttermilk, red food coloring, canola oiland vinegar until smooth and completely combined.

Step 4: In a separate medium-size bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Step 5: Add the sifted dry ingredients to the wet and mix briefly. Make sure you scrape down the sides of thebowl with a spatula and beat again until just mixed together. Do not over mix.

Step 6: Using a disher (or 1/4 dry measure cup), scoop the batter into the muffin tins to ensure even portions.

Step 7: Bake the cupcakes for 25 - 30 minutes, rotating the pan about 15 minutes after you’ve placed them in theoven.

Step 8: Check the cupcakes after 20 minutes. Insert a cake tester into the center of a cupcake to check if it comesout clean. When it does, they are finished.

Step 9: Cool muffin tin on a wire rack. After 10 minutes turn the cupcakes out of the tin and continue to let themcool.

**I like to refrigerate mine before frosting. These can be made up to 1 month in advance and frozen. I then suggestfrosting them frozen. They should defrost within 2 hours.

For the Frosting:

Step 1: Put the cream cheese, vanilla and sifted confectioners’ sugar into a large mixing bowl and beat with anelectric mixer until the mixture is smooth and fluffy.

Step 2: Frost the cupcakes and top with raspberries or red sanding sugar, if desired.

Cupcake Ingredients:1 and 1/2 cups all-purpose flour3/4 cup sugar1/2 teaspoon baking soda1/2 teaspoon Kosher salt1 tablespoon cocoa powder1 large egg, at room temperature1 teaspoon pure vanilla extract1/2 cup buttermilk, at room temperature1 teaspoon red food coloring1/2 cup canola oil1/2 teaspoon white distilled vinegar

Cream Cheese Frosting Ingredients:4 oz. cream cheese, softened4 oz. Mascarpone cheese1/2 teaspoon vanilla3/4 cup confectioners’ sugar, sifted