Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1 1/2
cups granulated sugar
1/4
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
1
teaspoon salt
1
cup canola oil
1 1/4
cups buttermilk
2
teaspoons white vinegar
1 1/2
teaspoons vanilla
2
eggs
1
bottle (1 oz) red food color (about 2 tablespoons)
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2
tablespoons butter, softened
2
teaspoons fat-free (skim) milk
1
teaspoon vanilla
4
cups powdered sugar
Preparation
Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl, beat flour, granulated sugar, cocoa, baking soda and salt with whisk. Add remaining cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl once. Beat 2 minutes on medium speed, scraping bowl occasionally. Divide batter evenly among muffin cups (cups will be full).
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. Frost cooled cupcakes. Store loosely covered in refrigerator.
