Sunday, June 10, 2012


1 ½ cups of sugar
½ cup butter, room temperature
2 eggs, room temperature
2 1/3   cups of cake flour
2 tbsp of Dutch-processed cocoa powder
1 tsp of baking soda
1 tsp of baking powder
½ tsp of salt
1 cup of buttermilk
3 tsp of red food coloring
1 tsp of vanilla extract
1 tsp of distilled white vinegar

Frosting ingredients:

½ cup of butter, room temperature
250gm Philly cream cheese, room temperature
2 cups of powdered sugar
1 tsp of vanilla extract


Preheat the oven to 350°C.

Beat the butter & sugar in an electric mixer for
3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is
fully incorporated.

 Be sure to scrape down the sides of the bowl to
ensure even mixing.

In a large bowl, sift together the cake flour, cocoa
powder, baking soda, baking powder, & salt.

 In another bowl whisk together the buttermilk,
 vinegar, vanilla extract, & red food coloring. 

Add a fourth of the dry ingredients &  mix, then
add a third of the wet.

Continue adding in a dry, wet, dry pattern, ending
with the dry ingredients. 

Scoop into cupcake papers, about  ¾  of the
 way full. 

Bake for 20-25 minutes or until a toothpick
 comes out clean.

 Rotate the pan after the first 15 minutes of baking
 to ensure even baking. 

Allow to cool for one minute in the pan then transfer
to a wire rack to cool completely.

The Frosting:

Cream the butter & cream cheese together,
about 3 minutes.

 Scrape down the sides & bottom of the bowl
 to ensure even mixing.

Add the vanilla extract & mix.

Add the powdered sugar.

 Pipe onto cooled cupcakes.

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