Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

Ina medium mixing bowl, sift together the flour, sugar, baking soda,salt, and cocoa powder. In a large bowl gently beat together the oil,buttermilk, eggs, food coloring, vinegar, and vanilla with a handheldelectric mixer. Add the sifted dry ingredients to the wet and mix untilsmooth and thoroughly combined.

Dividethe batter evenly among the cupcake tins about 2/3 filled. Bake in ovenfor about 20 to 22 minutes, turning the pans once, half way through.Test the cupcakes with a toothpick for doneness. Remove from oven andcool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanillatogether until smooth. Add the sugar and on low speed, beat untilincorporated. Increase the speed to high and mix until very light andfluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.