Cupcake Ingredients
2 ½ cups cake flour
2 tbsp insweetened cocoa
1 tsp salt
1 ½ cups sugar
1 ½ cups of vegetable oil
2 tsp white vinegar
2 eggs
1 tsp red gel-paste food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1 ½ tsp baking soda
Cream Cheese Frosting
1 cup unsalted butter, room temperature
12 oz cream cheese, room temperature
4 cups confectioners sugar
½ tsp vanilla extract
Cupcake Directions
- Preheat the oven to 350 degrees. Line muffin tins with paper liners
- Sift cake flour into a mixing bowl, add cocoa and salt. Set aside. Using an electric mixture set on medium- high speed, whisk sugar and oil together until combined. Add eggs , one at a time, beating until incorporated, scraping the side of the bowl occasionally. Mix in food coloring and vanilla.
- Reduce speed to low. Gradually add flour mixture in thee batches, alternating with the buttermilk. Whisk well to combine. In a small bowl, stir together baking soda and vinegar, and add to batter. Mix on medium speed for 15 seconds.
- Divide batter among the lined tins, filling each one ¾ full. Bake, rotating tins halfway through the baking process, for about 20 minutes or until a cake tester(toothpick) inserted in the center comes out clean.
- Transfer tins to a wire rack to cool completely before removing cupcakes and decorating.
Cream Cheese Directions
Using an electric mixer on medium on medium-high speed, beat butter and cream cheese together until light and fluffy, about 3 minutes. Reduce speed to low. Gradually add sugar ½ at a time. Add vanilla and mix until mixture is smooth, scrapping down the sides or the bowl as necessary.
If you make these cupcakes I promised you won’t be disappointed!! Hope you guys have a great Valentines Day!!!
Peace,
Danielle
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