287gramscake flour, not self-rising. About 2 1/2 cups.
3Tablespoonsunsweetened cocoa powder
1 ½TeaspoonsBaking Powder
2Cupssugar
3large eggs
1Teaspoonvanilla extract
¼Teaspoonsalt
1 1-ouncebottles of red liquid food coloring
3Tablespoonslukewarm water
1Cupbuttermilk, very important
1Teaspoonbaking soda
1Tablespoonwhite vinegar
Basic Cream Cheese Frosting:
8ouncescream cheese, at room temperature
½Cup(1 stick) unsalted butter, at room temperature
1Teaspoonvanilla extract
2Cupsconfectioners sugar, sifted
Instructions
To make batter, whisk cake flour, baking powder, and cocoa powder in a bowl.
Cream together butter and sugar in a stand mixer or in a large bowl with a hand mixer until it’s nice and fluffy.
Add eggs, one at a time, to the creamed butter. Then add water, salt, vanilla, and red food coloring.
Add ⅓ of your dry ingredients to the mix, followed by ½ of you buttermilk, then another ⅓ of your dry stuff, followed by the last ½ of your buttermilk. Finally, stir in the last ⅓ of the dry stuff.
Combine the baking soda and vinegar in a separate bowl and then stir that into the batter.
Fill cupcake tins with liners and fill ⅔s full.
Bake at 350 degrees for about 20 minutes.
For the frosting, cream together the butter and the cream cheese until it’s very light and fluffy. Definitely whip it for 3-4 minutes. Then stir in the vanilla. Stir in the powdered sugar in 2 or 3 batches.
Let cupcakes cool completely and then frost with the buttercream frosting.