Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line muffin pans with paper liners.
Step 2
Mix
All-Purpose Flour (185 g)
,
Unsweetened Cocoa Powder (6 g)
,
Salt (2 g)
and
Granulated Sugar (200 g)
together.
Step 3
In a large mixing bowl, beat the
Egg (1)
,
Vegetable Oil (120 mL)
,
Vanilla Extract (5 mL)
,
Buttermilk (180 mL)
and
Red Food Coloring (15 mL)
until smooth.
Step 4
Add flour mixture to the liquids and mix until smooth.
Step 5
In a small dish, mix together
Baking Soda (2 g)
and
White Wine Vinegar (2 mL)
. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
Step 6
Fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean.
Step 7
Remove from the baking pan and cool on wire rack.
Step 8
To make the frosting, beat
Unsalted Butter (55 g)
and
Cream Cheese (225 g)
on medium high speed until fluffy, about a minute.
Step 9
Add
Powdered Confectioners Sugar (220 g)
,
Heavy Cream (15 mL)
, and
Pure Vanilla Extract (10 mL)
. Beat on low speed for a minute. Then increase the speed to medium-high and continue to beat until smooth and fluffy, about 3 minutes.
Step 10
Frost the cupcakes when they’re completely cooled.
