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Categories:
all-purpose sugar baking soda cocoa salt eggs vegetable oil buttermilk red food coloring white distilled vinegar vanilla Frosting confectioners sugar weight Cream Cheese butter salt vanilla red colored sugar
Viewed: 39 - Published at: 9 years agoIngredients
- FOR THE CUPCAKES:
- 2-1/2 cups All-purpose Flour
- 1-1/2 cup Sugar
- 1 teaspoon Baking Soda
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 2 Eggs
- 1-1/3 cup Vegetable Oil
- 3/4 cups Buttermilk, Room Temperature
- 2 Tablespoons Red Food Coloring
- 1 Tablespoon White Distilled Vinegar
- 1/2 Tablespoons Vanilla Extract
- FOR THE FROSTING:
- 4 cups Confectioners Sugar (Powdered Sugar)
- 8 ounces, weight Cream Cheese
- 2 sticks Unsalted Butter
- 1/2 teaspoons Salt
- 4 teaspoons Pure Vanilla Extract
- Red Colored Sugar (optional)
Method
- For the cupcakes:
- Preheat the oven to 350 F. Line two 12-count cupcake pans with cupcake liners.
- Sift together the flour, sugar, baking soda, cocoa powder and salt in a large mixing bowl. Set to the side.
- In the bowl of your stand mixer, stir together the eggs and oil.
- Whisk together the buttermilk, food coloring, vinegar and vanilla extract in another separate mixing bowl.
- Gradually add the dry ingredients and buttermilk mixture into the egg mixture while slowly mixing. Be careful not to splash everywhere! You are trying to achieve a dark red batter color, so add more cocoa powder if the red isn't deep enough. Mix until all the separate mixtures are fully combined and your coloring is accurate.
- Pour the batter into your cupcake liners, filling each about 3/4 full. Bake for 22 minutes, or until done. Let them cool completely before frosting.
- For the frosting:
- Combine the confectioners' (powdered) sugar, cream cheese, butter, salt and vanilla extract in the bowl of your stand mixer and blend for 2 minutes.
- Frost the cupcakes when cool, and, if desired, add red colored sugar on the top. Enjoy!
