Archive | February, 2012

Ingredients

• 1 1/2 cups of sugar
• 1/2 cup (1 stick) of butter, room temperature
• 2 eggs, room temperature
• 2 1/3 cups of cake flour
• 2 tablespoons of Dutch-processed cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk*
• 1 1/2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar

Frosting ingredients

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 – 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

Directions

The Cupcakes

• Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
• Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. 
• In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
• Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. 
• Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
• Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

• Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the vanilla extract and mix.
• Add the powdered sugar, continually taste to get to desired sweetness. 
• Pipe onto cooled cupcakes.

*I ate both of them.

Ingredients

• 1 1/2 cups of sugar
• 1/2 cup (1 stick) of butter, room temperature
• 2 eggs, room temperature
• 2 1/3 cups of cake flour
• 2 tablespoons of Dutch-processed cocoa powder
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 cup of buttermilk*
• 1 1/2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of distilled white vinegar

Frosting ingredients

• 1/2 cup of butter (1 stick), room temperature
• 8 oz of Philly cream cheese (1 package), room temperature
• 2 – 3 cups of powdered sugar
• 1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

Directions

The Cupcakes

• Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
• Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. 
• In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
• Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients. 
• Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
• Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

• Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
• Add the vanilla extract and mix.
• Add the powdered sugar, continually taste to get to desired sweetness. 
• Pipe onto cooled cupcakes.

*I ate both of them.