Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups flour (can use cake flour or all purpose flour)
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp red food coloring
  • 1/2 cup butter (softened)
  • 1 1/2 cup sugar
  • 2 eggs (at room temperature)
  • 1 tsp vanilla extract
  • 1 cup buttermilk (at room temperature)
  • 1 tsp white vinegar
  • 1 tsp baking soda
  • 1/2 cup butter (slightly softened)
  • 8 oz cream cheese (softened)
  • 3 cups powdered sugar
  • 1 tsp. vanilla

Instruction

  • Preheat oven to 350 degrees F.
  • Line two 12-cup muffin tins with cupcake papers
  • Mix together the flour, baking powder, and salt into a medium bowl; set aside
  • In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside
  • In a large bowl, beat butter and sugar together until light and fluffy, about three minutes
  • Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
  • Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk Beat in another third of flour mixture, then second half of buttermilk. End with the remaining flour mixture. Mix until combined.
  • In a small bowl, mix vinegar and baking soda.
  • Add vinegar mixture to the cake batter and stir well to combine
  • Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full)
  • Bake for 20-22 minutes or until a toothpick comes out clean.
  • Cool completely and frost with cream cheese frosting.