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Categories:
cake flour cocoa baking soda baking powder salt buttermilk vinegar vanilla sugar butter eggs Vanilla Bean Cream Cheese Frosting cream cheese butter powdered sugar vanilla bean vanilla
Viewed: 79 - Published at: 8 years agoIngredients
- Cupcakes
- 3-3/4 cups cake flour
- 1/4 cups cocoa
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons baking powder or 1/2 teaspoon cream of tarter
- 3/8 teaspoon salt
- 1-1/2 cups buttermilk
- 3 teaspoons vinegar
- 1-1/2 teaspoons vanilla
- 1/2 ounce red food coloring paste
- 2-1/4 cups sugar
- 3/4 cups butter
- 3 eggs
- Vanilla Bean Cream Cheese Frosting
- 12 ounces or 1-1/2 packages of Philly cream cheese
- 1/2 stick butter
- 4-5 cups sifted powdered sugar
- seeds of 1/2 vanilla bean
- 1 teaspoon vanilla extract
Method
- CUPCAKES
- preheat oven to 350°F
- sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl
- whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend
- beat sugar and butter in large bowl until well fluffy, 3 minutes
- add eggs 1 at a time, beating until well blended after each addition, about 30 seconds
- beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions
- scoop into cupcake tins
- bake cupcakes until tester inserted into center comes out clean, about 20 minutes
- cool in pans 10 minutes
- cool completely on racks
- FROSTING:
- bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
- sift powdered sugar into a bowl or onto parchment
- beat butter and cheese at medium speed until creamy
- add 4 cups of the sugar and beat until combined
- add vanillas and beat until combined
- add more sugar until you get to the consistency and sweetness you like
