Preheat oven to 350°F. Line a large cup muffin tin with large-size baking cups and spray the inside of them with vegetable oil.
In a small ramekin, combine the vinegar and baking soda.
Combine the rest of the dry ingredients into a mixing bowl. Add the eggs, milk, oil and Rodelle Vanilla Extract.
Beat in a mixer for about 2 minutes, until smooth. Add the food coloring and vinegar mixture and mix until combined. Add the boiling water. Mix until blended.
Fill the muffin cups half to just under three-quarters of the way to the top. Bake for 20-25 minutes until the center of the cupcakes springs back with lightly touched.
Let cool and then frost.
Frosting (or Rodelle Vanilla Buttercream recipe)
For icing – Combine the cream cheese, butter, and shortening in a bowl.
Beat until smooth. Stir in the sugar and Rodelle Vanilla Bean and beat until combined and smooth and fluffy.
If you prefer, you can easily make a 9"x13" pan by doubling this recipe. Fill the pan to 2/3. If there is leftover batter, make a few cupcakes! Adjust cooking time as needed.
