Although freshman, Emily Lager has only been baking for a few years, she has already decided what she wants her profession to be. She wants to have her own bake shop that sells cupcakes, cakes, desserts and more. Lately, she has perfected a red velvet cupcake recipe with cream cheese frosting. The recipe can be seen below.

Yield: 24 frosted cupcakes

Cupcakes

2½ cups all-purpose flour

1½ cups sugar

1 teaspoon baking soda

1 teaspoon salt

4 teaspoons cocoa powder

1½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white vinegar

1 teaspoon vanilla extract

Frosting

1 lb. cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

1. Preheat over to 350 degrees. Line two 12-cup muffin tins with cupcake liners.

2. In medium mixing bowl, combine flour, sugar, baking soda, salt and cocoa powder.

3. In large mixing bowl, gently beat together oil, buttermilk, eggs, food coloring, vinegar and vanilla with an electric mixer. Add dry mixture to we and mix until smooth and thoroughly combined.

4. Divide batter evenly among cupcake tins until each is two-thirds full. Bake in preheated oven for 20-22 minutes. Allow cupcakes to cool completely before frosting.