Red Velvet Cupcakes

2 1/4 C all purpose flour

1/2 C cocoa

1 tsp. baking powder

1/2 tsp. salt

1 C butter, softened

2 1/4 C sugar

4 eggs

1 C sour cream

1/2 C buttermilk

1 (1 oz.) bottle of red food coloring

3 tsp. vanilla extract

-Preheat oven to 350 degrees.

-Mix flour, cocoa powder, baking soda, and salt in a bowl, set aside.

-Beat butter and sugar until light and fluffy.

-Beat in eggs, one at a time.

-Mix sour cream, milk, food coloring, and vanilla.

-Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

-Spoon batter into 30 paper lined muffin tins, filling each cup about 2/3 full.

-Bake 20 to 25 minutes or until done.

-Cool pans on wire racks 5 minutes.

-Remove from pans and cool completely. Frost them.

Cream Cheese Frosting

1 (8oz.) package cream cheese, softened

1/4 C butter, softened

2 T sour cream

2 tsp. vanilla

1 (16 oz. ) box confectioners' sugar

-Beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy.

-Gradually beat in confectioners' sugar until smooth.