Red Velvet  Mini cake

Preheat oven to 350º F.

Line the cupcake pans with liners and lightly spray them with cooking spray.

Combine flour and cocoa powder in a bowl. Set aside.

In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until smooth on medium speed. Once smooth add oil and vanilla; mix until well combined. Add milk and vinegar. Add the food coloring and keep mixing until well combined.

Add the flour mixture; mix just until combined. Please do not overmix.

Divide batter evenly among liners, about three-quarters full each.

Bake for 18 - 22 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.

Let it rest for 5 minutes in the pan then turn out onto a cooling rack and allow to cool completely before frosting.

Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, scraping bowl occasionally, until smooth and creamy.

Stir in salt and vanilla, then stir in sugar. frosting is a thick spreadable consistency. If it's too thick you can add a 1 tablespoon of milk.

Spread some sprinkles on it