Mini Red Velvet Cupcakes With Hot Pink Frosting

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   In a medium bowl, sift together the cake flour, baking soda, salt and cocoa

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   powder.

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   Whisk buttermilk, sour cream,

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   and red food coloring into a

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   large liquid measure; add the

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   vinegar.

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   In a large bowl (or in the bowl of an electric mixer),

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   cream the butter and sugar

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   together until light and fluffy; about 2 minutes. Beat

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    in the eggs one at a time,

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    until well blended; add the

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    vanilla.

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    Alternate adding the buttermilk and flour mixtures to the creamed butter mixture

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    and blend until smooth.

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    Pour into the prepared muffin

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    pans, dividing evenly. Bake

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    for 15 to 18 minutes or until

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    tops sring back when lightly

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    pressed. Let cupcakes cool on

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    wire rack before frosting.

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    To make the frosting, beat the butter and cream cheese

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    together until smooth; blend

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    in the vanilla and red

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    decorating icing. Add the

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    confectioner's sugar slowly

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    and well combined. Spoon

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    frosting into a pastry bag.

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    (The frosting can be made with

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    in electric mixer.)

* Per serving · 4 servings · Values may vary.

No additional tips available.