Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2 tsp unsweetened cocoa powder

  3. 3/4 tsp salt

  4. 3 large eggs, at room temperature

  5. 3/4 cup butter, at room temperature

  6. 2 1/4 cups granulated sugar

  7. 1 1/2 tsp vanilla extract

  8. 1 ounce bottle of red food coloring (2 Tbsp.)

  9. 1 1/2 cups buttermilk

  10. 1 1/2 tsp baking soda

  11. 1 1/2 tsp vinegar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Line cupcake pans with paper liners.

  2. In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.

  3. In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Bet in food coloring on low.

  4. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

  5. Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.

  6. Yield: About 28 cupcakes Source: White Chocolate Cream Cheese Frosting INGREDIENTS 6 oz. white chocolate 8 oz. cream cheese 1/4 c unsalted butter 1 tsp. vanilla 1 c. confectioners sugar DIRECTIONS 1. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.

  7. Add in melted and cooled white chocolate.

  8. Beat on high speed for 3-4 minutes.


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