Makes 15 cupcakes
2.5 cups flour
1/4 unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup buttermilk, shaken
1 T liquid red food coloring
1 tsp white vinegar
1 tsp vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1.5 cups sugar
2 extra large eggs, at room temperature
Preheat oven to 350 degrees. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 3/4 inch ice cream scoop or large spoon. Bake for 25-30min, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost with Red Velvet Frosting.
Red Velvet Frosting
8 oz cream cheese at room temp
12T (1 1/2 sticks) unsalted butter, at room temp
1/2 tsp pure vanilla extract
3.5 cups sifted icing sugar
Place the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on med speed just until combined. Don't whip! Add the sugar and mix until smooth.
I think the only downside of these is that the icing recipe could have been cut in half. There was SOOO much icing.
In behind these cupcakes you can see a batch of Heather's Sugar cookies. These are without a doubt the best sugar cookies in the world. :) I can't post the recipe here, because it's Heather's to share. However, if you comment here and beg, she might give in eventually.
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