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Categories:
eggs canola oil buttermilk white wine red food coloring vanilla sugar flour salt natural cocoa baking soda unsalted butter sugar milk red vanilla salt
Viewed: 8 - Published at: 2 years agoIngredients
- 2 eggs
- 1 1/2 cups canola oil
- 1 cup buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
- 1 teaspoon white wine or cider vinegar
- 1 teaspoon red food coloring (recommended: Select natural food coloring)
- 1 teaspoon pure vanilla extract
- 1 1/3 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon fine sea salt
- 2 teaspoons natural cocoa powder (not Dutch-processed)
- 1 teaspoon baking soda
- 1 stick unsalted butter, softened
- 4 cups confectioners' sugar
- 1/3 cup whole milk
- Red and black food coloring
- 1 teaspoon pure vanilla extract
- Salt
Method
- Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
- For the cupcakes: Crack the eggs into your mixer.
- Add the canola oil, buttermilk and vinegar.
- Drop in the food coloring and vanilla.
- Let it stir up until well mixed.
- Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl.
- Whisk together until well mixed.
- Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer.
- Make sure there are no clumps.
- Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing.
- Turn the mixer up just a bit and combine well.
- Stop and scrape down the bowl.
- Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
- Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes.
- Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
- For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer.
- Add the milk.
- Stop and scrape down the bowl, getting all the confectioners' sugar incorporated.
- Add a couple drops of black food coloring and then some red food coloring.
- Mix in the vanilla and a pinch of salt.
- Mix well.
- Fill a pastry bag or snip the corner of a zip top bag.
- Fill with the frosting.
- (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
- Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain.
- Repeat on the other side and for the rest of the cupcakes.
