Recipe from SherylJordan. OH YUM!
Ingredients
* 3 ⅓ cups cake flour (not self-rising) shopping list
* ¾ cup (1 ½ sticks) unsalted butter, softened shopping list
* 2 ¼ cups sugar shopping list
* 3 large eggs, at room temperature shopping list
* 6 tablespoons red food coloring shopping list
* 3 tablespoons unsweetened cocoa shopping list
* 1 ½ teaspoons vanilla extract shopping list
* 1 ½ teaspoons salt shopping list
* 1 ½ cups buttermilk shopping list
* 1 ½ teaspoons cider vinegar shopping list
* 1 ½ teaspoons baking soda shopping list
* Frosting: 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces shopping list
* 6 tablespoons unsalted butter, softened and cut into small pieces shopping list
* 1 ½ teaspoons vanilla extract shopping list
* 5 cups sifted confectioners’ sugar shopping list
How to make it
* Preheat oven to 350 degrees.
* Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
* To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
* In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
* In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
* In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
* Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
* Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
* Add the vanilla and beat well.
* Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
* Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
* When the cake has cooled, spread the frosting liberally on the cupcakes.
* Makes 36 cupcakes.
