Red Velvet Cupcakes

Everyone will love these delicious cupcakes. But especially Alabama, Arkansas, Georgia, Mississippi State, and Ole Miss fans. Play with the food coloring to get as close to your school colors as you can.

Cupcakes:

2 ¼ cups cake flour

1 tablespoon baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 cup buttermilk

2 teaspoons white vinegar

½ cup vegetable shortening

1 ½ cups sugar

2 large eggs

1 (1-ounce) bottle red food coloring

1 teaspoon vanilla extract

Icing:

1 (8-ounce) package cream cheese, softened

½ cup butter, softened

3 ½ cups powdered sugar

1 ½ teaspoons vanilla extract

To prepare the cupcakes: Preheat the oven to 350 degrees. Prepare two 12-cup muffin pans with paper liners or spray with nonstick cooking spray and set aside. In a large bowl mix the flour, baking cocoa, and salt. In a small bowl dissolve the baking soda in the buttermilk and vinegar. Set both bowls aside.

In the bowl of your mixer beat the shortening on medium speed until light and fluffy. Gradually add the sugar, continuing to beat. Add the eggs one at a time. Add the food coloring and vanilla. Reduce the speed to low and add the dry ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Fill the prepared muffin tins full. Bake for 20 to 25 minutes or until a wooden toothpick comes out clean. Cool completely before icing.

To prepare the icing: Place the cream cheese and butter in a large bowl. Using a hand mixer beat the mixture until light and fluffy. Gradually add the sugar and vanilla and continue to beat on low speed until smooth.

To serve: Spread the icing on top of the cooled cupcakes.

Makes 24 cupcakes.