Red Velvet Cupcakes

Red velvet is not one of my favorites; it's not 'bad', but I'd prefer a straight out chocolate cake -- without the food coloring and with mroe chocolate! But red velvet continues to be popular, and it is colorful especially around some holidays. Independence Day is as good of an excuse as any. This recipe has nice texture, moist yet with a good 'crumb', and holds a nice crown.

Ingredients
½ C butter, softened
¾ C sugar
2 eggs
1 t vanilla
½ C sour cream
¼ C buttermilk
2 T red food color
1¼ C flour
¼ C cocoa powder
½ t soda
½ t salt

Directions
Prehead oven to 350°F.

Cream butter and sugar (3-4 minutes). Beat in eggs and vanilla until light and fluffy. Beat in sour cream and buttermilk until well combined; it may 'break' (not to worry...).

In another bowl, combine dry ingredients; mix into batter until just combined.

Scoop into paper lined muffin tins. Bake 20-22 minutes, until toothpick inserted in the center comes out clean.

Red velvet is traditionally frosted with cream cheese frosting.