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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 48 |
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Very yummy Ingredients:
3 1/2 cups cake flour (not self-rising) |
3/4 cup unsalted butter, softened |
2 1/2 cups sugar |
3 large eggs, at room temperature |
6 tablespoons red food coloring |
3 tablespoons unsweetened cocoa |
1 1/2 teaspoons vanilla extract |
1 1/2 teaspoons salt |
1 1/2 cups buttermilk |
1 1/2 teaspoons cider vinegar |
1 1/2 teaspoons baking soda |
2 (8 ounce) packages cream cheese |
1/2 cup butter |
4 -5 cups powdered sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. In a small bowl, sift the cake flour and set aside.
3. 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.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
6. In a measuring cup, stir the salt into the buttermilk.
7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
8. In a small bowl, stir together the cider vinegar and baking soda.
9. 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.
10. Fill cupcake tin 2/3 full with batter.
11. Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
12. Cream together cheese and butter until creamy and smooth.
13. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
14. Stir in one teaspoon of vanilla.
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