Red Velvet Cupcakes

These cupcakes look quite elegant with their deep, red color poking out of the liners and their creamy white frosting on top. Red Velvet Cake has a signature richness and dense crumb, and these cuppers don’t disappoint.
1½ cups fl our, sifted
2 tablespoons baking cocoa, sifted
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup margarine, softened
¾ cup sugar
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 cup milk
1 teaspoon mild vinegar
½ teaspoon vanilla
2 to 3 tablespoons red food
coloring, depending on how red
you want the cupcakes to be
1 recipe Buttercream Frosting
Preheat the oven to 350 degrees. Line 12 muffi n cups with paper liners.
In a medium bowl, sift together fl our, cocoa, baking soda, baking powder and salt. In a large bowl, cream together margarine and sugar with an electric hand mixer. Add yogur t, milk and vinegar and mix until combined. Add vanilla and food coloring and mix, scraping down the sides of
the bowl until well-combined. Add dry ingredients to wet ingredients in two batches and mix until well-combined, about 1 minute.
Fill muffi n cups ⅔ of the way full with batter. Bake for 15 to 18 minutes or until a toothpick comes out clean. Let cool completely on a cooling rack before frosting with Butter Cream Frosting. Store cupcakes covered at room temperature.
Yield: 12 CUPCAKES
Prep Time: 20 MINUTES
Use blue food coloring instead of red and top your treats with Peanut Butter Frosting for Velvet Elvis Cupcakes that would make The King proud.