Izzy’s Red Velvet Cupcakes from Todd English’s Cooking in Everyday English, perfect for fall!

Ingredients
Paper baking cups, 30
All-purpose flour, 2 1/2 cups
Unsweetened cocoa, 1/4 cup
Baking Soda, 1 tsp.
Kosher salt, 1/2 tsp.
Sugar, 2 cups
Unsalted butter, 1 cup softened
Large eggs, 4
Sour cream, 1 cup
Buttermilk, 1/2 cup
Red wine vinegar, 2 tbsp.
Red food coloring, 2 tbsp.
Vanilla extract, 2 tsp.
Vanilla-Cream Cheese Frosting
White chocolate baking bars, 3 (4 oz. each)

1. Preheat oven to 350 degrees.  Place paper baking cups in 3 (12 cup) muffin pans.  Whisk together flour and next 3 ingredients in a medium bowl.
2. Beat sugar and butter at medium speed with electric mixer 5 minutes or until light and fluffy.  Add eggs, 1 at a time, beating until blended.  Gradually add flour mixture, beating at low speed just until blended, stopping to scrape bowl as needed.  (Do not overbeat.)  Spoon batter into prepared muffin cups, filling two-thirds full.
3. Bake at 350 degrees for 20 to 22 minutes or until a wooden prick inserted in centers comes out clean.  Cool in pans on wire racks 5 minutes.  Remove from pans to wire racks, and cool completely (about 45 minutes).
4. Spoon Vanilla-Cream Cheese Frosting into a zip-top plastic freezer bag (do not seal).  Snip 1 corner of bag to make a small hole.  Pipe frosting onto cupcakes.
5. Chill cupcakes 30 minutes or until frosting is firm.
6. Microwave white chocolate in a microwave-safe bowl at HIGH for 1 minute or until melted and smooth, stirring at 30-second intervals.  Gently dip tops of cupcakes into melted white chocolate.  Serve at room temperature.  Makes 30 cupcakes.

Vanilla-Cream Cheese Frosting
Cream cheese, 1 (8-oz.) package softened
Cream cheese, 1 (3-oz.) package softened
Unsalted butter, 6 tbsp. softened
Vanilla extract, 3 tsp.
Powdered sugar, 1 1/2 (16-oz.) packages (5 1/2 cups)

1. Beat together first 4 ingredients at medium speed with electric mixer until light and fluffy.  Gradually beat in powdered sugar just until smooth.  Makes 4 cups.