Ingredients:
Batter
1 1/2 (3/4 cup) butter - USE BUTTER!!! Not margarine.
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp (1 oz) liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour (not self-rising)
Frosting
1 brick (8 oz) cream cheese, softened
1 1/2 cup confectioners sugar (powdered sugar) *
1/2 stick butter, softened
1 tsp vanilla extract
*I'm not a fan of cream cheese so I use more powdered sugar than cream cheese. I mix the two until I like the taste so feel free to experiment with the taste of the frosting.
Directions:
Heat oven to 350 degrees. You'll need 24 regular size muffin cups lined with cupcake liners.
Batter Directions:
- In a large bowl with mixer on medium-high speed (I use my Kitchen Aid... the best thing ever!) beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy.
- Beat in eggs one at a time, until blended.
- In a 2 cup measuring cup, stir buttermilk, food coloring and vinegar until blended.
- With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating until blended. Simplified: Add 1 cup flour & mix. Pour in 1/2 buttermilk mixture & mix. Add 1 cup flour & mix. Pour the remaining buttermilk mixture & mix. Add 1/2 cup flour & mix.
- Spoon 1/4 cup mixture into each cupcake liner.
- Bake 20 minutes or until toothpick comes out clean.
Frosting Directions:
- Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioner's sugar and vanilla.
- Increase speed to high and beat until smooth and fluffy.
- Frost cupcakes when they are cool.
- Refrigerate until serving.
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