This is a great recipe from my friend Heather. Funny enough, I found it on my friend Lara's blog when Heather was a guest contributor. I've made it a number of times, but I'm so in love with the way Heather decorated the tops, that I always have to borrow her HUGE frosting tip. I haven't been able to find a place to purchase that big of a tip and I love the look it creates.
For Heather's guest post on my friend Lara's amazing recipe blog, go HERE.
For Heather's post on her recipe blog, go HERE.
2 1/2 c. flour
1 1/2 c. sugar
1 t. baking soda
1 T. cocoa powder
1 t. salt
1 1/2 c. vegetable oil
1 c. buttermilk
2 T. liquid red food coloring
1 t. vanilla extract
1 t. white vinegar
8 oz. cream cheese, at room temperature
5 T. butter, at room temperature
2 t. vanilla
2 1/2 c. powdered sugar
(milk if you need to thin a little)
Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, sift together the cake flour, sugar, baking soda, cocoa powder and salt. Heather says it's important to sift to avoid clumps of cocoa in the batter. I am too lazy and whisk it instead. In the bowl of an electric mixer, combine eggs, oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners (I use my cookie scooper to get an even amount into each cupcake). Bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on med-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla and gradually add the powdered sugar until totally incorporated. Increase the speed and then beat until smooth. I have to always add a few drops of milk to get the perfect consistency. Frost cupcakes as desired.