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Categories:
flour baking soda salt cocoa sugar vegetable oil buttermilk eggs red food coloring apple cider vinegar vanilla unsalted butter cream cheese confectioners sugar vanilla
Viewed: 26 - Published at: 2 years agoIngredients
- 3 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons fine salt
- 1 1/4 teaspoons unsweetened cocoa powder
- 3 cups sugar
- 1 1/2 cups vegetable oil
- 1 1/4 cups buttermilk
- 3 large eggs
- 2 tablespoons plus 2 teaspoons red food coloring
- 1 1/4 teaspoons distilled white or apple cider vinegar
- 1 1/4 teaspoons pure vanilla extract
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 (8-ounce) packages cream cheese, at room temperature
- 1 pound confectioners sugar, sifted
- 1 1/2 teaspoons pure vanilla extract
Method
- To make the cupcakes, preheat the oven to 350F.
- Line 12 jumbo muffin cups with paper liners.
- Sift the flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- In an electric mixer fitted with the paddle attachment, mix the sugar, oil, and buttermilk on medium speed until combined.
- Add the eggs, food coloring, vinegar, vanilla, and 2 tablespoons water, and mix well.
- Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined.
- Be sure not to overmix, or the cupcakes will be tough.
- Fill the muffin cups about three-quarters full with batter.
- Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Set aside to cool.
- To make the frosting, beat the butter and cream cheese together in an electric mixer fitted with the paddle attachment until smooth.
- Gradually add the confectioners sugar, scraping the bowl down as needed.
- Beat in the vanilla.
- If too soft, chill briefly.
- Divide the frosting among the cupcakes; then smooth with a small offset spatula.
