Ingredients
2 1/2 cups cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature (very
important – let the eggs sit out overnight or 4 hours before you make the
batter)
1/2 teaspoon red gel-paste food color
or 1 Tbsp of regular red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature
1 Tbsp. distilled white vinegar
Cream
Cheese Frosting: Mix on medium high: 8 oz of softened cream cheese, 4 Tbsp of
softened butter, 4 cups of powdered sugar, 2-3 tsp of milk, 1 tsp vanilla.
Directions
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, salt and baking powder.
- With an electric mixer on medium-high speed using the whisk attachment, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Add vinegar, mix on high speed for 5 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20-25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with cream cheese frosting.
Yield: 24 standard cupcakes, 12 jumbo
cupcakes, 2 8 or 9 in round cakes.
If making a cake, grease and flour 2
round cake pans. Increase baking time to 30 minutes.
Submitted by Naomi Skye
Recipe adapted from Saveur and Martha Stewart
