Peppermint red velvet cupcakes

Ingredients

1. 1 cup flour
2. 2 tablespoons cocoa powder
3. 1/2 teaspoon baking soda
4. 1/4 teaspoon salt
5. 1/2 cup vegetable oil
6. 1/2 cup cold milk
7. 1 large egg
8. 3/4 cup sugar
9. 1 tablespoon white vinegar
10. 1 tablespoon red food coloring
11. 1 teaspoon vanilla extract
12. 1 teaspoon peppermint extract
13. Frosting
14. 12 tablespoons butter
15. 2 1/2 cups icing sugar
16. 1/2 teaspoon vanilla extract
17. 1/2 teaspoon peppermint extract
18. 2 tablespoons milk
19. Red sprinkles for topping

Steps

1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour cocoa powder, baking soda and salt in a medium bowl. In a large bowl combine the vegetable oil, milk and the egg. Whisk in the sugar, vinegar, food coloring and both extracts. Whisk the dry ingredients into the wet.

2. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.

3. Meanwhile beat the butter and icing sugar with a mixer on low speed. Beat in both extracts until creamy. Add the milk and mix until fluffy.

4. Spread or pipe the frosting on the cupcakes. Sprinkle with red sprinkles.

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